Has anyone else ever eaten baked, crispy potatoes as a complete meal? Not as a snack or a side, but all alone as the main course? I hope so because I most certainly have.
This is not now nor has it ever been a weird, one-off occurrence for me. I have found myself doing this at least once a week for the past few years. The reason you may ask? This recipe is so killer it needs no accompaniments.
I think it all started while I was in college at UCLA. I couldn’t afford a lot in the way of fresh produce and being vegan in one of the most expensive areas in the United States wasn’t exactly easy. Enter potatoes.
I minored in food studies while I was in school and it was during this time that I learned that potatoes have been given a bad rap. Very undeserved considering that they are in fact full of protein and hold a decent amount of all essential vitamins and minerals.
Their health benefits were really just icing on the cake for me at the time. Once I discovered this most prefect flavor combination I was sold. I would have eaten it off the sidewalk if I’d had to.
The warm spice from the chili powder is complimented so wonderfully by the tanginess of the lime and the salt and chives just bring the whole thing together. Voila!
The flavors aren’t the only thing that make this recipe miraculous. These babies are also completely oil-free and crispy to boot! How is this stated crispiness achieved without the use of oil you may ask? Easy.
Prior to baking the cut up potatoes are tossed in garbanzo bean flour along with the spices, providing a dryer edge. Once exposed to the intense heat of the oven, the potatoes blister and crisp in the most enticing of ways.
So don’t skimp out on yourself! Give in every once in a while and indulge in a cheap, yet incredibly satisfying carb fest. These are a far healthier alternative to french fries and will take your tastebuds to heaven in all the same ways.Print
Crispy Chili Lime Potatoes
These potatoes are flavored with both the spicy warmth of chili and the tanginess of lime. Tossed in garbanzo bean flour and spices prior to baking, they receive the perfect, crispy texture without the use of oil.
- Prep Time: 5
- Cook Time: 40
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Sides
- Cuisine: Vegan, Oil Free, Gluten Free
3 pounds gold potatoes, chopped into 1 inch pieces (about 8 medium potatoes)
2 tbsp. garbanzo bean flour
1 tbsp. chili powder
1 tsp. sea salt
2 tsp. lime zest
2 tbsp. fresh chives, finely chopped
1. Preheat oven to 450 degrees F (230 C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Add potatoes to a large pot. Sprinkle them with the garbanzo bean flour, chili powder, and sea salt. Shake the pot around until potatoes are evenly coated in the flour and spice mixture. Spread potatoes onto prepared baking sheet.
3. Bake potatoes for 35-40 minutes, rotating baking sheet halfway through. Remove from oven and allow to sit for 5 minutes.
4. Return potatoes to large pot and toss with the lime zest. Top with chives and serve immediately with favorite dipping sauce.
- Calories: 280
- Sugar: 3.3g
- Sodium: 660mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 62g
- Fiber: 8.2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan, gluten-free, potatoes, side