Yummy Spinach Wraps With Crispy Oven Baked Potato Fries

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  •  1 cup chickpea flour also called garbanzo bean flour (120 g)
  • 1/2 cup tapioca flour/starch (60 g)
  • 2 oz fresh baby spinach leaves (60 g)
  • 1 - 1 1/8 cup water (240-270 ml)
  • 1/3 tsp salt
Instructions


Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute.

Baked Fries Recipe:
  • 1 large baking potato
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
Directions


Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.

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