Crispy Spiced Potato Waffles
These waffles are my go-to comfort food when I crave something hearty yet healthy. The spices give them a lovely kick, and they’re super crispy on the outsid...
I can’t tell you how much joy these Crispy Spiced Potato Waffles bring to my kitchen.
They remind me of cozy Sunday mornings, where I can take my time and savor every bite.
Plus, they’re a fantastic way to use up leftover potatoes, which is a win-win in my book!
I love experimenting with spices, and this recipe is all about bringing warmth and flavor to the table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is such a great addition here; it helps bind the waffles and adds a nice protein boost. If you don’t have it, you could try using oat flour or even all-purpose flour, but I highly recommend sticking with chickpea for that unique flavor!
Tips & Notes
- •I love to top mine with a dollop of guacamole and some fresh salsa—it’s a party in my mouth!
- •If you find the mixture too thick, just add a splash more plant-based almond milk until it reaches a good consistency.
Recipe Variations
- •Sometimes I’ll toss in some chopped sun-dried tomatoes or olives for an Italian twist.
- •You could experiment with different spices—try curry powder for an exotic flavor!
Storage & Freezing
Let any leftover waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. You can reheat them in the toaster for a quick snack or meal!
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a lovely sweetness and a pop of color to your waffles.
How can I make these spicier?
If you like a little heat, add some cayenne pepper or chili powder to the mix! Just a pinch will do.
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Ingredients
Instructions
- 1
Start by peeling and grating the Russet potatoes into a large bowl. Squeeze out excess moisture with a clean kitchen towel or cheesecloth.
- 2
In another bowl, mix together the chickpea flour, nutritional yeast, cumin, paprika, garlic powder, salt, and black pepper.
- 3
Add the dry mixture to the grated potatoes, then pour in the plant-based almond milk and olive oil. Stir until everything is well combined.
- 4
Preheat your waffle iron according to the manufacturer's instructions. Grease it lightly with olive oil.
- 5
Scoop about 1/2 cup of the potato mixture into the waffle iron and spread it evenly. Cook for about 5-7 minutes or until golden brown and crispy.
- 6
Carefully remove the waffle and keep it warm in a low oven while you repeat with the remaining mixture.
- 7
Serve warm with your favorite toppings—avocado, salsa, or a drizzle of tahini work beautifully!
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