We're taking these Loaded Taco Fries to the max! Crispy golden taco-spiced fries, piled high with chickpeas, juicy tomatoes, and onion, all finished with a drizzle of lime crema. So good!
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"Holy cow these are outstanding! I just served them for dinner and it was one of those quiet dinners - We didn't want to stop eating even to talk! " - Lisa ⭐️⭐️⭐️⭐️⭐️ More reviews →
What's not to love about an obscenely large pile of Loaded Taco Fries?
We're talking homemade fries tossed in taco seasoning, baked until golden and crispy, then topped with a deliciously fresh mixture of chickpeas, juicy tomatoes, onions, and parsley. And then comes the lime crema...
Holy-smokes. The flavors, the textures… Crispy, juicy, spicy, fresh, tangy, saucy...This is one for those of us who like our fries stacked high, messy, and borderline excessively!
Mel x
Recipe
Loaded Taco Fries
Author:Ingredients
For the fries
- 1kg (2.2 lb) large potatoes , I like to use Yukon Gold
- the aquafaba from your can of chickpeas , or 4 tablespoons of oil
- 3 tablespoons taco seasoning , gluten-free if necessary. You can use any other spice mix you like. Fajita seasoning is yummy!
- 1 teaspoon fine sea salt
For the topping
- 1 x 15 oz can (1¾ cups) chickpeas , (save the aquafaba) Equivalent to a 400g UK can, or a 398ml Canadian can.
- 2 large fresh tomatoes , diced
- ½ a medium red onion , diced finely
- 1 lime , zest & juice
- a pinch each of salt and black pepper
For the lime crema
- ⅓ heaping cup (50 grams) raw cashew nuts , use sunflower seeds for nut-free
- About ⅓ cup (80 ml) dairy-free milk , unsweetened & unflavored
- 1 small clove garlic
- ¼ teaspoon fine sea salt
- a few pinches taco seasoning
- a big pinch black pepper
- 1 lime
For garnish
- a handful fresh parsley , chopped finely
INSTRUCTIONS
For the fries
- Preheat oven to 450°F (230°C) and line a large baking sheet with a silicone baking mat or parchment paper.
- Parcook the potatoes. Either microwave them - Pierce each potato with a fork several times then place in a microwave and cook on full power. My microwave is 1200w and I cooked my large potatoes for 4 minutes. You want them so that they have some give but aren't soft. Or parboil them - Slice into chunky fries and put into a saucepan. Cover with water then bring to a boil. Boil for 2 minutes then drain, put back in the pan with no lid and allow to steam dry.
- If you microwaved the potatoes, allow to cool a little bit so you can handle them then use a sharp knife and slice into fries.
- Place the cut fries in a large bowl and drizzle over the aquafaba or oil. If using oil use 4 tablespoons. If using aqaufaba you will probably need a little more. Use enough to coat the fries very generously. Don't worry if there's a little pool of it in the bottom of the bowl. Stir to coat then sprinkle over the taco seasoning and salt. Toss well.
- Gently tip the fries out onto the tray (with any excess oil or aquafaba) and spread them into a single layer with a little bit of space around each one. Bake for 30 mins, flip them, then bake again for another 30 minutes. Keep an eye on them towards the end. They will cook a little quicker with oil than they do with aquafaba.
For the topping
- While the fries are cooking, put the drained chickpeas in a bowl. Add the diced tomatoes, diced onion, lime zest, juice, and a pinch of salt and pepper. Stir well and leave for the flavours to infuse while the fries finish cooking.
For the lime crema
- Soak the cashews in boiling water for 15 minutes. Drain, then add to a blender with the milk, garlic, salt, and taco seasoning.
- Cut the rind from the lime with a sharp knife. First slice off each end, then place it on the board cut side down. Cut downwards all around the outside removing as much peel and pith as you can.
- Add the whole lime to the blender and blend until smooth. You might need to add a touch more milk to thin, especially if it sits for a while. Get it to a nice drizzle-able thickness, then taste and adjust the seasoning.
- When the fries are ready pile them on a large serving plate. Pour over the chickpea mixture, drizzle with the lime crema and sprinkle with chopped parsley.
NOTES
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Alex says
This is sooo scrumptious....me and my 12 year old daughter fight over this dish...a complete 🏆
Melanie McDonald says
Aw, thank you, Alex! I'm so pleased you're both enjoying the recipe!
Gerry says
I have a question. Could I keep marinated chickpeas and the lime crema in the fridge overnight for the next day doing the fries part the next day?
Melanie McDonald says
The lime crema is fine for a few days in the fridge. You might need to thin it slightly with a touch of dairy-free milk before using though because it will thicken up a bit. And yes to the chickpea/tomato mixture. That will be fine. I would recommend letting it come to come to room temperature before serving it with the fries though.
Valerie says
We have just started a plant based diet today and these were sooo good for dinner tonight! You've given me hope that we can still eat really well!
Cathy says
To lower the sodium I use a homemade salt free taco seasoning. I also boil the chickpeas for about 12 mins. It removes many of the jackets and it is a softer texture. This is absolutely delicious and fresh tasting. No need to limit to the summer months. I even make this before Christmas for a lighter meal.
Stephanie says
So delicious!!! I make this as often as I can.
Ellen Posel says
The flavors and textures of this dish are great. My only suggestion is to heat up the topping and serve on the fries right when they come out of the oven so the whole thing is hot. I enjoyed this dish even more when it was served warm. The only reason I gave this dish 4 stars instead of 5 is because it is so much better served hot.
jackie mitchell says
The sodium in this is disconcerting. Any subs to lower it?
Lawanda D says
Loved these babies...
A Virtual Vegan says
So glad you enjoyed them!
A Virtual Vegan says
Thank you! It works brilliantly. I just love aquafaba!
Brittany says
Ok I am new to this vegan lifestyle (loving all the benefits of it)
I did not know what aquafaba was so i googled. it. Do I just use the liquid from the chick pea can?
A Virtual Vegan says
Hi Brittany! Yes, the liquid from the chickpea can. Sounds weird but that stuff is like a miracle ingredient. You will find it crops up in a lot of vegan recipes, particularly baked goods. Whenever I eat chickpeas I freeze the liquid so I've always got some on hand.
Angie says
I don't know if I'd want to share! lol
A Virtual Vegan says
Ha ha! I know the feeling ;O)
Lisa Nunez says
Holy cow these are outstanding! I just served them for dinner and it was one of those quiet dinners - we didn't want to stop eating even to talk! I baked the fries in my convection oven at430 for 25 minutes and they were done! Thank you for sharing this incredible recipe!
A Virtual Vegan says
Wow Lisa, you've made my evening! I am so glad you enjoyed them and thank you for stopping by to let me know. I really appreciate it :O)
Karen says
Gosh these were good! Even the kids liked them.
Sina says
Super delicious! :-)
Dreena says
Holy guacamole, these were insanely good! What great holiday party food, too. Smashing!!
A Virtual Vegan says
Thank you Dreena!
Jennifer says
This was absolutely delicious!!!! 5 stars ????
I made mine with sweet potatoes (which cooked faster in the oven) and cilantro. Looks and tastes like restaurant food. I'd love to make this as an appetizer for company to show just how yummy a WFPB diet can be!
Thanks for the awesome recipe!
A Virtual Vegan says
That's so good to hear Jennifer. They would make an awesome appetizer on a big platter and you're right, they would also be a great advert for WFPB living. I really must try them with sweet potatoes! Thanks so much for stopping by to leave your feedback :O)
Alisa says
Oh my yum! My only complaint is that the chickpeas roll off as you try to catch them. Very tasty though!
Becky Striepe says
Oh my gosh, these look EPIC!