These Baked Basil Fries Will Blow You Away (And They're Vegan!)

Something about basil and baseball just scream spring to us! So we decided to give those cheesy ballpark fries a healthy make over. We think you're going to like them!

Basil Ballpark Fries

Serves 2-4

Ingredients for Pesto

  • 1/2 cup pumpkin seeds, toasted
  • 3.5 cups fresh basil
  • 3 cloves of garlic
  • 1 Tbsp. nutritional yeast
  • 2.5 Tbsp. olive oil
  • ½ Tbsp. miso paste

Ingredients for Fries

  • 2 white sweet potatoes
  • 1 (14oz) can chickpeas
  • 1 Tbsp. olive oil
  • ½ Tbsp. dried basil
  • Sea salt
  • Pepper
  • ½ cup pumpkin seeds, toasted
  • ¼ cup fresh basil

Directions

Preheat oven to 375 degrees Fahrenheit.

Make pesto by placing all ingredients in the food processor (make sure you toast the seeds first). Process until smooth; you may have to stop and scrape down the sides. Set pesto aside.

Next chop the sweet potatoes lengthwise in half and then cut into fries. Place fries into a large bowl and add pesto, using your hands coat the fries with the pesto.

Place flat on a baking sheet lined with parchment paper. Place in the oven and bake for 30-35 minutes.

Drain chickpeas and place in a glass baking dish. Ad olive oil, dried basil and a dash of salt and pepper. Mix and place in oven, bake for 20 minutes.

While beans and fries cook, chop remaining ½ cups toasted pumpkin seeds and basil, set aside.

Once beans and fries are done, serve fries on a plate, top with beans, chopped basil, pumpkin seeds and a little dash of salt. They're great when served with organic ketchup!

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