Chips & Fries

Whether thinking about what to put in your kid;s next lunch sack or deciding which snack to munch on at your office desk,there’s an alternative to those packaged, processed potato chips (packed with trans fats, calories, salt and the carcinogen acrylamide) at the store or those greasy (but delicious) french fries from In-and-Out. These snacks are obviously unhealthy and should be avoided, but is this realistic for our everyday lives? I mean, let’s be completely honest, the majority of us don’t typically enjoy snacking on celery sticks for our mid-day snack.

Both of these snacks presented below are 100% vegan and 100% delicious.


This recipe could not be any easier all you have to do is slice your sweet potatoes either in strips or circles, season them and pop them in the ovens.

I seasoned my sweet potato fries with a mix of cayenne pepper, garlic seasoning, and cumin. I chose to make my fries a little more spicy because I find that the heat of the spices partners with the sweetness of potatoes in the best way. 

Please note that, although these fries are delicious, they don’t get very crispy or crunchy like those traditional deep-fried french fries (that we all love but hate).

Check out World’s Healthiest Foods to discover the incredible nutritional benefits sweet potatoes offers.

I topped with Salsa and goat cheese (not vegan) and it was amazing.

Baked Sweet Potato Fries 

  • 3 large sweet potatoes
  • 1/4 cup olive oil
  • 1-2 tbsp brown sugar
  • 1 tbsp salt
  • 1-2 tbsp spice of choice of a combination of several spices (chipotle powder,  paprika, Chinese five-spice, garam masala, Cajun seasoning, and cayenne pepper, are all great choices)


  • Preheat oven to 450°F.
  • Peel the sweet potatoes with potato peeler/skinner. Cut the sweet potatoes into circular slices (~1/4 inch thick). Or you if you’d like a more traditional “french fry,” cut the potatoes in half lengthwise and then, if they are very long, in half crosswise.
  • Put the sweet potatoes into a large bowl and toss with oil, spices, sugar, and salt.
  • Spread the sweet potatoes out in a single layer on a baking sheet (if you want to ensure that the potatoes don’t stick to sheet, you can spray it with Pam cooking spray instead of greasing it with oil (this will reduce the calories and fat)
  •  Bake for ~25-30 minutes, depending on how thick your potato wedges are sliced.  After the first 15 minutes, remove from the oven and flip each potato slice onto their other side. Bake for another 10-15 minutes. They should be golden browned and crisp when ready. ***Check on them every 5-10 minutes to ensure they aren’t being burnt. 


The ‘cheeeze’ is quick and easy to make. Just throw everything in the blender (or food processor) and blennnnd away!
Make sure that the ‘cheeeze’ sauce is well distributed onto each kale leaf.
The ‘cheeeze’ sauce was absolutely delectable. The cashews, nutritional yeast, and red peppers blend together, yielding a cheese-like flavor. Crispy, ‘cheeezy,’ and slightly nutty, these chips will easily beat out any of your favorite guilty snacks.
Your homemade chips will stay fresh in an airtight container for several days, so make a large batch for plenty of guilt-free snacking

‘Cheeezy’ Kale Chips 

  • 1 bunch of kale (rinsed, dried)
  • 1 cup cashews (soaked in water for 2 hours and drained)
  • 1 Red Pepper (sliced)
  • 2 tbsp fresh lemon juice
  • 1/4 cup nutritional yeast
  • Salt + Pepper (to taste)
  • 1 tsp agave nectar


  • Preheat oven to 375 degrees.
  • Rinse and dry the kale bunch. Remove the kale leaves from d inner stems. ut longer leaves in half or preferred bite size pieces.
  • Put all ingredients into a blender or food processor and blend until it yields a creamy and consistent sauce
  • Pour mixture on top of kale and toss (try to get a equal amount of ‘cheeeze’ sauce on each kale leaf)
  • Place kale on top of a baking sheet covered with aluminum foil (sprayed with Pam cooking spray)
  • Bake for ~20 minutes. Check chips after 15 minutes baking and make sure they’re not burning (may need to bake for short/longer period of time depending on how much ‘cheeeze’ sauce is applied)
  • Remove from oven when kale
***Timing is crucial for these chips: too long and they taste burned, two short and they will be soggy from the ‘cheeeze’ sauce

7 responses to “Chips & Fries

    • Fiona, I bake my kale chips at 375, making sure to check on them frequently to ensure they aren’t burnt. Depending on the amount of “cheeze” sauce applied to the kale, it may or may not take longer than ~15 minutes =)

  1. Pingback: Kale Chips Experiment #2 | Eye It. Try It.·

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