Paleo Kimchi Fries (Gluten-Free, Vegetarian)

🧂 Ingredients

• 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
• 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
• 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
• 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

• 1 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.
• 2 Using your hands, mix the cut up sweet potato chips with olive oil, spices and
  salt until evenly coated.
• 3 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!).
• 4 While the chips are baking, prepare the caramelised kimchi, the spicy sauce and
  other toppings.
• 5 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.
• 6 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.
• 7 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 Info