Spinach Wraps With Crispy Oven Baked Potato Fries

spinach wraps with crispy oven baked potato fries display image bccbdce
spinach wraps with crispy oven baked potato fries display image bccbdce

Spinach Wraps With Crispy Oven Baked Potato Fries
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For the Spinach Wraps:
1 cup chickpea flour also called garbanzo bean flour (120 g)⠀
1/2 cup tapioca flour/starch (60 g)⠀
2 oz fresh baby spinach leaves (60 g)⠀
1 – 1 1/8 cup water (240-270 ml)⠀
1/3 tsp salt⠀

Instructions⠀
Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.⠀
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.⠀
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.⠀

Baked Fries Recipe:⠀
1 large baking potato⠀
1 tablespoon olive oil⠀
1/2 teaspoon paprika⠀
1/2 teaspoon garlic powder⠀
1/2 teaspoon chili powder⠀
1/2 teaspoon onion powder⠀

Directions⠀
Preheat oven to 450 degrees F (230 degrees C).⠀
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.⠀
Bake for 45 minutes in preheated oven.

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