These cheesy-battered oven fries are crunchy on the outside, soft on the inside. Perfect adorned with smoky sea salt and smoky paprika and dipped into garlicky mayo!
Servings 4generous sides
Calories
Author Sylvia Eastman
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Ingredients
4baking potatoes, skin on
1/2cupnutritional yeast
2/3cup aquafaba{See recipe note. And for additonal recipes that use up the chickpeas, check out the Aquafaba category on my site.}
1/4cup olive oil
Optional, for serving:
extranutritional yeast
sea salt
smoked paprika
roasted garlic mayo{See Instructions for recipe link}
Instructions
Preheat the oven to 375F.
Slice each potato in half length-wise, and then place cut-side down so it’s stable The continue slicing length-wise to create long strips of even widths.
In a medium-sized bowl, combine the nutritional yeast, aquafaba, and olive oil.Coat the potatoes in the batter and then arrange the potatoes in a single layer on a baking sheet.Bake at 375 for 20 to 25 minutes until starting to get crispy and brown.
These are really, really good sprinkled with smoky sea salt and dipped into roasted garlic mayo. If you aren’t vegan or allergic to eggs, then you can just add some roasted garlic to your store-bought mayo.