East meets West and flavors collide in this dish of paleo friendly kimchi fries inspired by food truck fusion cuisines. Serve as a side or as a main with a green salad…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
Toppings
- 3-4 radishes, sliced
- 1 green onion/scallion, chopped
- Small handful of coriander/cilantro, chopped
- 1 teaspoon sesame seeds (white and/or black)
- See cook’s notes for other topping ideas
For The Fries
- 1 large sweet potato, peeled and cut into chip strips (see image)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder/granules
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Spicy Sauce
- 1 teaspoon kimchi juice
- 1 teaspoon Sriracha sauce or hot sauce
- 1 ½ tablespoons mayonnaise (or coconut yogurt for an egg-free version)
- Pinch of salt
For Caramelized Kimchi
- 1 cup kimchi
- 1 tablespoon coconut sugar or honey
- 1 tablespoon coconut aminos
- 1 tablespoon Tamari (wheat-free soy sauce, see notes for alternatives)
- 1 tablespoon olive oil
Preparation Method
- Preheat the oven to 200 C/ 400 F. Either pre-grease a flat baking sheet with a little oil or place a piece of non-stick parchment paper over the top.
- Using your hands, mix the cut up sweet potato chips with olive oil, spices, and salt until evenly coated.
- Lay potato chips on the baking tray in a single layer, making sure there is a little bit of space in between to allow the sides to crisp up evenly.
- Bake for 15 minutes (middle shelf), then remove the tray from the oven and turn the chips over.
- Bake for a further 10 minutes (but keep an eye on them as different ovens can cook things slower or faster and you don’t want burnt chips!).
- While the chips are baking, prepare the caramelized kimchi, the spicy sauce, and other toppings.
- Caramelised kimchi. Squeeze some of the juice out of the kimchi into a bowl and place the cabbage on a chopping board.
- Slice it into smaller pieces (especially if it’s traditionally fermented using larger pieces of Napa/Chinese cabbage) and then combine with coconut sugar, aminos, and
- Tamari sauce in a bowl. Heat a tablespoon of olive oil in a frying pan over high heat and add the kimchi mixture.
- Cook over high heat for 4-5 minutes, stirring frequently until browned and slightly sticky.
- Take off the heat and set aside.
- Spicy sauce.Combine 1 teaspoon of kimchi juice with Sriracha sauce or hot sauce, mayonnaise (or coconut yogurt) and a pinch of salt.
- Whisk together and set aside. Prepare the toppings.
- Serve the chips on a platter or in bowls topped with caramelized kimchi, a drizzle of the spicy sauce, sliced radishes, green onions, cilantro and sesame seeds.
Enjoy it!!
Source
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