Author: Sharon

WARNING: Although low-fat, some poor quality ingredients make this an ocassional indulgence.

Not healthiest, but (ocassionally) better than takeout!

COMMERCIAL INGREDIENTS:

Potato (94%), Sunflower Oil, Potato Starch, Rice Flour, Pea Flour, Maize Starch, Rice Starch, Salt.

Individually quick-frozen skin on fries made from potatoes, coated in a rice flour batter.

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COPYCAT:

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✅ Oil-Free Frozen Skinny Fries (Copycat Recipe)

Ingredients (for 4 servings):

• 3–4 medium potatoes (russet or Yukon gold; skin on)
• 1 tbsp rice flour
• 1 tsp potato starch
• 1 tsp maize (corn) starch
• 1 tsp rice starch (or sub with extra rice flour if not available)
• 1 tsp pea flour (optional but adds authentic texture)
• ½ tsp salt (or to taste)
• Cold water or plant milk (just enough to make a light batter)

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🔪 Instructions:

1. Prep the Potatoes

• Scrub potatoes well (leave the skin on).
• Cut into thin fries (matchstick style or about ¼ inch thick).
• Soak in cold water for 20–30 minutes to remove excess starch.
• Drain and pat completely dry with a towel.

2. Make the Light Batter

• In a bowl, mix:
  • Rice flour, potato starch, corn starch, rice starch, pea flour, and salt.
• Add a small amount of water or unsweetened plant milk (1–2 tbsp at a time) until you get a thin batter that barely coats the fries.

3. Coat the Fries

• Toss the fries in the batter until lightly coated (you want a thin, almost dry coating).
• Arrange fries in a single layer on a parchment-lined baking sheet or air fryer basket.
• Optional: Freeze in a single layer on a tray for 2–3 hours, then store in a bag for homemade frozen fries.

4. Bake or Air Fry (No Oil)

• Oven: Preheat to 425°F (220°C). Bake for 20–30 minutes, flipping halfway, until golden and crispy.
• Air Fryer: 400°F (200°C) for 15–20 minutes, shaking halfway through.

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📝 Tips:

• Crispier Fries? Dust with a bit more starch after coating, before baking.
• For Color: A tiny pinch of turmeric or paprika adds a golden hue (optional).
• Reheating: If making ahead and freezing, reheat in the oven or air fryer straight from frozen.

The official PlantPure Kitchen version of their Creamy Ranch Dressing Pack recipe:

🥗 Ingredients (makes about 1½ cups)
½ cup water

¼ cup cashews

4 oz extra‑firm tofu

2 garlic cloves

1 Tbsp lemon juice

2 tsp Dijon mustard

2 Tbsp apple cider vinegar

1 tsp maple syrup

½ tsp onion powder

¼ tsp sea salt

½ tsp black pepper

2 tsp dried parsley

1 tsp dried dill

🍽️ Instructions
Add all ingredients to a high‑powered blender.

Blend until completely smooth and creamy.

Transfer to an airtight container and refrigerate—it keeps well for 5–7 days

💡 Tips & Uses
Prep ahead to save time—great for meal‑prepping.

Use as a salad dressing, veggie dip, or drizzle over baked potatoes. It makes a versatile starter sauce.
PlantPure Nation

🧂 Want a Dry Ranch Seasoning?
To make your own mix (use about 2 Tbsp per 1 cup mayo or other base):

¼ cup nutritional yeast

1 Tbsp dried chives

1 tsp dried dill

2 tsp onion powder

1 tsp garlic powder

1½ tsp smoked paprika

½ tsp black pepper

¼ tsp sea salt

Stir together and store in a sealed container—great for making quick ranch dips with mayo or plant-based sour cream.

These crispy, cheesy, oil-free mozzarella sticks are made from hearts of palm — not ultra-processed vegan cheese — and they’re a total game-changer.

Ingredients
1 tin hearts of palm
1/4 cup chickpea flour
1 tsp oregano
1/2 tsp garlic powder
Pinch of salt
1/4 cup water
Oil free breadcrumbs