If these french fries are made out of eggplant, does that make them healthy? I think so! I am one of the biggest fans of french fries, sometimes at restaurants, they are never really gluten free due to cross-contamination, but other times they are, and it is just such a treat! I had an extra eggplant in my fridge, and I wanted to use it before it went off, so I did some research, and I decided to make a vegan recipe of eggplant fries! Instead of using eggs to hold the “breadcrumbs,” I used aquafaba, which is the liquid from a can of chickpeas! For the “breadcrumbs,” I used a delicious combination of almond flour, nutritional yeast, and garlic salt and it makes a perfectly cheesy fry!

Ingredients:

-1 cup almond flour
-½ cup nutritional yeast
-aquafaba (all the liquid from one can of chickpeas)
-1 eggplant
-½ tsp garlic salt
-olive oil

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Make the “breadcrumbs” by combining the almond flour, nutritional yeast, and garlic salt. Place it into a bag and shake it up so that everything is well-combined.

3. In a mixing bowl, pour all of the liquid from one can of chickpeas into the mixer and blend until it becomes fluffy and white like a cloud.

4. Cut the eggplant into fries.

5. Once you have your aquafaba whipped up and your “breadcrumbs” all ready, dip each fry into the aquafaba and then place it into the bag with the breadcrumbs. Shake the bag so that the fry is evenly coated.

6. Repeat this process with each eggplant fry.

7. Place the fries on a baking tray and drizzle with a little olive oil.

8. Put the eggplant fries in the oven to bake for around 20-30 minutes.

9. Let them cool once out of the oven and then enjoy!

Recipe Notes:

*I love to eat these with Primal Kitchen’s Organic and Unsweetened Ketchup

Step-by-step Photos:

Preheat your oven to 350 degrees Fahrenheit. Make the “breadcrumbs” by combining the almond flour, nutritional yeast, and garlic salt. Place it into a bag and shake it up so that everything is well-combined.

In a mixing bowl, pour all of the liquid from one can of chickpeas into the mixer and blend until it becomes fluffy and white like a cloud.

Cut the eggplant into fries.

Once you have your aquafaba whipped up and your “breadcrumbs” all ready, dip each fry into the aquafaba and then place it into the bag with the breadcrumbs. Shake the bag so that the fry is evenly coated. Repeat this process with each eggplant fry. Place the fries on a baking tray and drizzle with a little olive oil. Put the eggplant fries in the oven to bake for around 20-30 minutes.

Let them cool once out of the oven and then enjoy!