Vegan Spinach Wraps with Crispy Potato Fries
Ingredients
Spinach wraps
- 1 cup chickpea flour (120 g)
- 1/2 cup tapioca flour (60 g)
- 2 oz fresh baby spinach leaves (60 g)
- 1 to 1 1/8 cup water (240-270 ml)
- 1/3 teaspoon salt
Potato 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
Preparation
Process all ingredients in a food processor or blender until the batter is smooth. Use 1 cup of water for thicker or smaller tortillas or 1 1/8 cup for thinner or bigger ones.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil if desired, but it is not necessary.
Cook for two minutes on low-medium heat, then flip the tortilla and cook on the other side for about one minute.
Fries method
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 the oil and spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.
