Kimchi Loaded Sweet Potato Fries

GF, RSF, DF
Serves: 2-3

Ingredients:

2 large sweet potatoes, peeled and cut into chip strips
1/4 cup olive oil
2 tbsp tapioca or arrowroot flower
1 tsp garlic powder
1 tsp onion powder
2 tsp pink rock salt

Caramelised Kimchi
2 cup KEEP IT CLEANER Kimchi
2 tbsp coconut sugar
2 tbsp coconut aminos or tamari
2 tbsp olive oil

Spicy Sauce
2 tsp kimchi juice
2 tsp Sriracha sauce or hot sauce
3 tbsp GOOD FAT Mayo
Pinch of salt

Toppings
4 radishes, thinly sliced
2 green onion, greens only, thinly sliced
Small handful of coriander, roughly chopped (optional)
2 tsp white sesame seeds

Method:

Get started by preheating the oven to 220°C (428°F) and line 2 large baking trays with baking paper.

Slice your sweet potato into evenly sized thick-cut chips, and then in a large bowl, combine the olive oil, tapioca, spices and salt. Mix well then add in your sweet potato chips and use your hands to get all-over coverage.

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. Transfer to the oven and bake for 25-30 minutes or until golden brown and crispy. 

This is a good time to get on to your caramelised kimchi, spicy sauce and finishing toppings.

For the 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 and then combine it with coconut sugar and coconut aminos in a bowl. Heat a tablespoon of olive oil in a frying pan over high heat and add the kimchi mixture. 

Cooking over high heat for 4-5 minutes, stirring frequently, until browned and slightly sticky. Remove from the heat and set aside.

For the spicy sauce, combine 1 teaspoon of kimchi juice with Sriracha sauce or hot sauce, mayo and a pinch of salt. Whisk together and set aside.

Once the chips are lovely and golden brown, serve them on a large platter, and top with the caramelised kimchi, a drizzle of the spicy sauce, sliced radishes, green onions, coriander (if using) and sesame seeds.