• Home
  • Sides
  • Baked Sweet Potato Vietnamese Loaded French Fries
0 0
Baked Sweet Potato Vietnamese Loaded French Fries

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3, skin on, washed and cut into thin cut fresh fries Sweet Potato I used a Mandolen
3 Tablespoons Rice Vinegar
2 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
2 Tablespoons Fresh Ground Pepper
1 cup, cleaned and chopped Cilantro Cilantro is very dirty (sandy); Rinse it thoroughly before use and shake upside down to get the extra water out.
Avocado, Lime, Cilantro Cream
1, pitted, skin removed Avocado
2 Tablespoons Lime Juice
1/2 cup Cilantro
1/2 cup Water
Sriracha Drizzle
drizzle Sriracha

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Baked Sweet Potato Vietnamese Loaded French Fries

Oil-Free, Gluten-Free, and Low Fat

Cuisine:

    Baked, Crispy, Sweet Potato Fries Layered with Cilantro and Drizzled with Avocado, Lime, Cilantro Cream and Sriracha.

    • 45 minutes
    • Serves 4
    • Easy

    Ingredients

    • Avocado, Lime, Cilantro Cream

    • Sriracha Drizzle

    Directions

    Share
    Want create site? Find Free WordPress Themes and plugins.

    Potatoes easily transform into so many recipes, I can’t begin to explore the possibilities.  I have never met a french fry I didn’t like. Although french fries are on the top of my favorites’ list, I like variety in my fries. In fact, since becoming vegan, and then becoming an even more healthy vegan, I learned to make crispy fries without oil or fat.

    If you follow my blog, you know I use potatoes a lot in my cooking. From soups, stews, salads, and side dishes, potatoes are at the center of my cooking.

    Recently, Paul and I ate at a vegan Vietnamese restaurant close to our home. As usual, we ordered a variety of dishes to taste and share. The Vietnamese French Fries were fabulous. Unfortunately, they were deep fried, loaded with peanuts, vegan mayo and vegan cheese.  They were delicious, but fattening. Yes, vegan food can be very fattening.

    So, I embarked on a mission to make Vietnamese French Fries just as tasty without the fat and calories. I made a Bahn Mi Sandwich to serve with the french fries for a Vietnamese themed dinner.

    Although the restaurant version used white, baking potatoes, I chose sweet potatoes. I cut my potatoes with my Mandolin into thin cut french fries. I soaked them in water for approximately an hour, and then I drained them. Since I chose to not use oil, I left them wet, but I also tossed the fries in rice vinegar. Then, I sprinkled heavily with chili powder, garlic powder, and fresh ground pepper. The seasoning sticks to the potatoes because of the moisture created by the water and vinegar.

    The temperature in the oven is the key to crispy, oil-free french fries. The oven must be pre-heated to 425 degrees BEFORE you place the fries in the oven. It is also important to move the fries around in the pan, and make sure they are in a single layer not overlapping.

    The other secret to these fires is the cilantro and sauces. I did not want to use garlic mayonnaise, so I opted for avocado, lime, cilantro sauce to compliment the fresh cilantro used between the layers of fries.

    Furthermore, I used Sriracha just like the restaurant version. WE love Sriracha, so it was a must. If you don’t like it spicy, skip the heat.

    Did you find apk for android? You can find new Free Android Games and apps.

    Steps

    1
    Done

    Sweet Potatoes

    Pre-heat oven to 425.
    Line a baking pan with a silicone mat or parchment paper.
    Using a Mandalen or a knife, cut thin cut french fries (consistent size is important for even cooking)
    Place cut potatoes in a bowl and cover with water.
    Leave for 30 minutes (this cleans them a second time and also removes some starch, which helps the crispiness).
    Drain water and return potatoes to bowl.
    Toss in rice vinegar.
    Add garlic powder, chili powder, and pepper.
    Toss with your hands and make a single layer of french fries on the baking pan.
    Bake for 20 minutes at 425.
    Then, using a spatula or by simply shaking the pan, move the fries around to make sure they cook evenly.
    Put back into oven for another 15 minutes.

    2
    Done

    Avocado Cream

    In a single cup high speed blender combine avocado, cilantro, water and lime juice.
    Blender on high until smooth.
    Transfer to a plastic squeeze bottle.
    Refrigerate.

    3
    Done

    Serving

    Place half the fries on a large plate.
    Take a large handful of cilantro and put on top of the fries
    Add the remaining fries.
    Add more cilantro.
    Drizzle with avocado cream and Sriracha.
    Serve.

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Baked Sweet Potato Vietnamese Loaded French Fries
    previous
    The Best Ultimate Vegan Lentil Black Bean Burrito Ever
    Baked Sweet Potato Vietnamese Loaded French Fries
    next
    Vegan Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu
    Baked Sweet Potato Vietnamese Loaded French Fries
    previous
    The Best Ultimate Vegan Lentil Black Bean Burrito Ever
    Baked Sweet Potato Vietnamese Loaded French Fries
    next
    Vegan Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu

    Add Your Comment