Garlic Fries with Vegan Chipotle Aioli
Ingredients
- 2 large russet potatoes
- 2 tbsp olive oil
- 1/4 cup nutritional yeast (can substitute Parmesan cheese)
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- Sprinkle of pepper
- 1/2 cup vegan mayo (such as Primal Kitchen Foods, or regular mayo if desired)
- 1 chipotle pepper (from a can)
- 1 tsp Chipotle sauce (from the can)
- 2 tbsp unsweetened almond milk
- 1/2 lime, juiced
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Sprinkle of salt and pepper
Preparation
Preheat the oven to 425°F (220°C).
Cut the russet potatoes into fries.
In a bowl, coat the potato fries with olive oil.
In a separate bowl, combine nutritional yeast (or Parmesan cheese), garlic powder, paprika, salt, onion powder, dried parsley, and a sprinkle of pepper.
Add the spice mixture to the coated potato fries and toss until the fries are well coated.
Spread the fries evenly on a baking sheet and bake in the preheated oven for 40 minutes, flipping them halfway through.
While the fries are baking, prepare the vegan chipotle aioli. In a blender or food processor, combine vegan mayo, chipotle pepper, chipotle sauce, unsweetened almond milk, lime juice, chili powder, garlic powder, smoked paprika, and a sprinkle of salt and pepper. Blend until smooth.
Once the fries are golden and crispy, remove them from the oven.
Serve the garlic fries with the vegan chipotle aioli dipping sauce.