Yummy Spinach Wraps with Crispy Oven Baked Potato Fries
Ingredients
- 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
Preparation
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
For the baked fries: 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
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
