Spinach Wraps and Oven-Baked 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 - 1 1/8 cup water (240-270 ml)
- 1/3 tsp salt
Baked 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
Spinach wraps
Process all ingredients in a food processor or blender until the batter is smooth, using 1 cup water for thicker tortillas or about 1 1/8 cup for thinner ones.
Pour about 1/3 cup of the batter into a non-stick skillet and cook for two minutes on low-medium heat.
Flip the tortilla and cook on the other side for about one minute.
Baked potato fries
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, then coat potatoes with the oil and spice mixture and place on a baking sheet.
Bake for 45 minutes in the preheated oven.
