Baked Fries With Two Dips

- 6 medium White potatoes
- 2 medium Sweet potatoes
- 3 tbsp Tomato purée/paste
- 1 tbsp Maple syrup
- 2 tsp Apple cider vinegar
- 0.5 tsp Onion powder
- 2 ripe Avocados
- 1 tbsp Nutritional yeast
- 1 tbsp Hemp seeds
- 1 tbsp freshly squeezed Lemon juice

1. Peel and slice 6 medium White potatoes and 2 medium Sweet potatoes lengthways into fries.
2. Put into a bowl, cover completely with cold water and leave to soak in the fridge for 3-4 hours.
3. Preheat the oven to 200°C (400°F).
4. Drain and rinse the potatoes and pat dry with a kitchen towel.
5. Lay the fries on prepared baking sheets making sure they do not touch. Sprinkle them with herbs (optional).
6. Place the fries in the preheated oven and cook for 20-25 minutes until cooked and crispy.
7. While waiting for the fries to bake, make the dips. For the Tomato Sauce Dip: mix 3 tbsp Tomato purée/paste, 1 tbsp Maple syrup, 2 tsp Apple cider vinegar, 0.5 tsp Onion powder, and a pinch of sea salt in a bowl with a fork. For the Cheezy Avocado Dip: mash the flesh from 2 ripe Avocados with 1 tbsp Nutritional yeast, 1 tbsp Hemp seeds, freshly squeezed juice of 1 Lemon, and a pinch of sea salt.
8. Serve the baked fries with the dips.