Thesecrispypotato bitesare an amazing party and dinner snack. The combination of soft
potatoes, covered in a crispy batter, topped with a creamy bean whip is just perfect!
Crispy Potato Bites [Vegan, Gluten-Free]
Ingredients
For the Potatoes:
- 8 small potatoes, washed and cut in halves
For the Batter:
- 1/3 cup rice flour
- dash of warm water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon thyme
For the Bean Whip:
- 1 14 ounce can white beans, rinsed
- 2 tablespoons lemon juice
- 1-2 tablespoons tahini
- 2 garlic cloves
- 1 teaspoon mustard
- 1 teaspoon turmeric powder
- 1/2 teaspoononion powder
- 1/2 teaspoonpaprika powder
- 1/4 teaspoon Himalayan salt
- dash of water (as needed)
Toppings:
- spring onions
- paprika powder
- chili flakes
Preparation
- Prepare the potatoes as instructed.
- Preheat the oven to 390F.
- Place the potato halves into a medium sized bowl and add all the batter ingredients. Use your hands to combine the batter and cover all the potato halves in it.
- Line a baking tray with parchment paper and place the battered potatoes on it, soft side facing up.
- Place the tray in the oven and bake for 40-45 minutes or until crispy.
- In the meantime, prepare the bean whip. Place all the ingredients for the whip in a high-speed blender and combine. Add water as needed until you get a creamy but smooth consistency.
- Add the whip to areusable piping bagand, once the potatoes are baked and cooled, pipe the whip on top in the desired shape.
- Top with spring onions, paprika powder and chili flakes for some spiciness.