East meets West and flavours 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 the fries
- 1 large sweet potato peeled and cut into chip strips (see image)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For caramelised 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
For spicy sauce
- 1 teaspoon kimchi juice
- 1 teaspoon Sriracha sauce or hot sauce
- 1 ½ tablespoons mayonnaise or coconut yoghurt for an egg-free version
- Pinch of salt
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
Instructions
- 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 caramelised 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 yoghurt) and a pinch of salt. Whisk together and set aside. Prepare the toppings.
- Serve the chips on a platter or in bowls topped with caramelised kimchi, a drizzle of the spicy sauce, sliced radishes, green onions, cilantro and sesame seeds. Enjoy!
Nutrition
Calories: 471kcal | Carbohydrates: 46g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 2353mg | Potassium: 755mg | Fiber: 7g | Sugar: 12g | Vitamin A: 24321IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 3mg
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