Herbed Chickpea Oven “Fries” with Avocado-Garlic Aioli

[Chickpea Oven Fries are vegan, gluten-free, grain-free, sugar-free, soy-free, nut-free, dairy-free, egg-free, yeast-free and perfect for any stage of the anti-candida diet.]

Anti candida, vegan herbed chickpea oven fries on rickiheller.com

Have you ever heard of “spoonbread“? When I was a kid, it was one of my dad’s favorite weekend breakfasts, and my mother made it often. Basically (in our house, at least), spoonbread was cornmeal cooked cream-of-wheat style, until it began to disintegrate slightly, resembling a thick, mushy, bright yellow concrete mix, soft and gluey and somewhat congealed. Then, Mom would stir in several blobs of cottage cheese (not curdles, but the heavy, dense kind–sometimes also called “farmer’s cheese“). The cheese didn’t serve to soften the gruel, as you’d expect it would, but instead simply contributed a white marbling to the brilliant canary hue, like a big slab of granite being dissolved in urine.  Mmmmm–sounds appetizing, doesn’t it?

Needless to say, I was not a fan of spoonbread.

So it makes perfect sense that I shunned polenta for decades even after I moved out on my own and had the opportunity to sample the professionally-prepared variety in a number of reputable establishments.

When I finally did capitulate and taste it, I quickly realized that polenta wasn’t anything like my mom’s spoonbread. It was firm, with a slightly creamy center–and it tasted good! I started cooking polenta appetizers for dinner parties, and even savored some polenta “fries” with JL and her husband during our dinner at Candle Cafe in New York a few years ago.

Anti-candida, sugar-free, gluten-free chickpea oven fries recipe on rickiheller.com

Which brings me to today’s recipe.

Of course, polenta fries are lovely, but I know that many people on an anti-candida or low sugar diet don’t “do” corn. And even though I am totally fine eating potatoes (as I mentioned yesterday), it’s sometimes nice to have a different grain-free option when you’re craving something carby.

Enter chickpea fries–a perfect option that won’t mess with your blood sugar.

(Oh, and if you’re interested in other ways to balance blood sugar, I hope you’ll check out the course I’m teaching with my friend and colleague Andrea Nakayama, “You’re Not the Boss of Me: Control Your Blood Sugar So It Doesn’t Control You.” It’s all about balance and how to deal gracefully with cravings along the way. These fries and aioli would be a perfect recipe for that program, too. Early bird pricing ends tonight, so head on over to take a look!).

These fries are ridiculously simple to make (only 3 ingredients!) and are literally foolproof. Paired with the avocado aioli, they’re elevated to the status of a dinner party appetizer–but don’t feel you have to serve them that way. They’ll do just fine alongside some good old-fashioned ketchup (or catsup, depending on your bent), too.

Just please, don’t serve them with cottage cheese.

anti-candida, vegan, sugar-free chickpea oven fries recipe on rickiheller.com

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  1. What a great idea to make chickpeas into fries! Sounds very delicious and healthy. Will have to try these soon! 🙂

  2. These look amazing. Looks like it’s time to make chickpea flour again!

  3. I love making chickpea fries, but never thought to pair them with a homemade aioli. That avocado aioli looks superb!

  4. What a great idea- definitely going to try these out!

  5. I was totally envisaging something like this the other day! You’ve done the hard work for me again!
    I bet they’d be great served with homemade ketchup too 😀

  6. sounds delicious – I think I have only tried these once and they were a little cold and dry but I quite fancy making them myself to try them fresh – love anything with chickpea flour!

  7. Mmhh… I’d eat that 🙂
    Looks amazing and so much healthier than regular fries.

    Good you’re back — I have read your health clinic report with great interest — what a truly life-changing experience.
    Thanks for inspiring us all to live healthier and to take responsibility for our health.

  8. I love polenta and love chickpea flour too. Is there anything it can’t do? (Well, I’m sure there is, but you see where I’m going, it’s just so versatile.) We love your chickpea flour “quizza” and I can see jazzing up these fries in so many ways too. Yum!

  9. Omg Ricki you are a genius! So trying this one.

  10. I have never had this spoonbread, and I’m not going to rush out to find it, by your description, ha! yikes…

    polenta however, I LOVE, and I have always wanted to make fries. the avocado garlic aioli sounds perfect, too!

  11. I had never heard of spoonbread until I married my husband. This twist looks incredible!! And I will not put cottage cheese anywhere near these fries 🙂

  12. Ricki,
    I love spoon bread, and I love cottage cheese, but I’ve never had the two together.

    Reading the comments above about making chick pea flour in the vitamix–I grind up wheat berries in my dry container and I’m sure the dry blade container would do just fine with chick peas as well. I got the set of wet and dry when I bought the machine over a dozen years ago.

    Now these fries–they look delicious and I bet the avocado aioli adds an extra layer of flavor. Thanks!

    • Thanks so much for that info, Kirsten! I’ve always been too scared to try blending chickpeas in my VitaMix without a special attachment. But maybe I’ll invest in the dry container now! 🙂

  13. What a fabulously creative recipe! Sounds delicious!

  14. Ricki, this is so creative and such a good alternative to potato fries- Not going to lie, I’d eat the avocado aioli with a spoon 😉

  15. iHi, I’ve had these at restaurants and they are delicious. Can I make these the day before and then reheat the next day? thank you.

    • I’ve never tried them that way, NJGigi, but I don’t see any reason why that wouldn’t work! If you try it, come back and let me know how they turned out. 🙂

  16. Given that liquid is added to the chickpea flour could you make this by simply adding liquid to chickpeas?

    I have lots of tins of chickpeas that need to be used up.

    • The texture with regular chickpeas would be vastly different, I think–but certainly worth an experiment if you would like to try! You might turn to other recipes that use the whole chickpeas, though, such as this one or this one. 🙂

  17. Bianca f says

    No ketchup for the candida diet


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