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Vegan Loaded Fries


40 minutes

These loaded fries are sure to be a crowd pleaser for vegans and meat eaters alike. Crispy oven fries are loaded with bright and fresh nacho inspired toppings including Vegan Nacho Dip, a cashew based dip with bold smokey, spicy flavours.

6 Farmdrop products in this recipe


Here's how you do it

  1. Preheat the oven to 200C
  2. Peel the potatoes and cut into skinny fries, soak in a bowl of cold water and put a large saucepan of salted water on to boil.
  3. Once the water reaches a rolling boil discard the starchy soaking water and par-boil the fries for 5 minutes. Drain and leave to steam dry for a few minutes in a colander or large sieve.
  4. Drizzle the oil onto a large baking tray and heat up for a few minutes in the oven. Carefully tip a couple of the fries onto the oil (they should go in with a sizzle, if not heat the oil a bit more before adding the rest of your fries as this helps the chips get crispy). Sprinkle generously with salt and bake for 20-25 minutes until golden and crispy, giving them a toss and mix around halfway through.
  5. While they are cooking prepare the toppings - finely chop the tomato and red onion and mix together with some salt.
  6. Peel, de-stone and dice the avocado.
  7. Finely chop the jalapenos.
  8. Once the fries are cooked pile into a dish and top with the tomato salsa, avocado, chopped chillies, and add teaspoonfuls of the nacho cheese and finish with roughly torn coriander leaves.


  • 3-4 large potatoes
  • 1 large vine tomato
  • 1 avocado
  • 1-2 jalapenos
  • A small handful coriander
  • A few tsps Vegan Nacho Dip

From the larder

  • 1 small red onion
  • Salt
  • 2 tbsps vegetable or sunflower oil

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

The Tomato Stall

Organic Large Vine Tomatoes

500g Punnet


Burgess Farm

Organic Large Potatoes - Washed

1 Bag (1kg)




1 Bunch (min. 15g)


Kinda Co.

Vegan Nacho Dip

1 Pot (240g)