RANCH DIPPING SAUCE FOR FRENCH FRIES RECIPES

Steps:

• Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; coat with cooking spray. If using whole portobellos, twist off and discard stems; use a spoon to scrape off the brown gills from the undersides of the caps. Slice the caps 1/2 inch thick.
• Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, rosemary, 1 teaspoon garlic powder, salt and pepper in a third shallow dish.
• Dredge the mushroom slices in the flour, shaking off excess. Next, dredge in the egg white mixture. Finally, dredge in the panko mixture. Transfer to the prepared rack. Coat on all sides with cooking spray. Bake until browned and crispy, 15 to 18 minutes.
• Meanwhile, combine mayonnaise, buttermilk, chives, dill and the remaining 1 teaspoon garlic powder in a bowl. Serve the sauce with the mushrooms.

Steps:

• Preheat the oven to 400 degrees F.
• Rinse and dry the potatoes.
• Cut potatoes lengthwise, without peeling them, into slices 1/2 inch thick.
• Then, cut each slice into batons about 1/4 inch wide and 3-4 inches long.
• Place the potatoes in a large zip top bag.
• Pour the melted, but cool coconut oil into the bag (if it is hot it will melt the plastic), zip the bag, and shake to coat.
• Arrange in a single layer on a large rimmed baking sheet (I lined mine with a parchment paper so they wouldn't stick) and sprinkle with 1/4 - 1/2 teaspoon salt.
• Sprinkle lightly with chipotle powder or chili powder - the amount is up to you according to your heat preferences. I used about 1/4 teaspoon chipotle powder.
• Roast, stirring with a spatula midway through baking time, until tender and browned on the edges, about 20-30 minutes.
• In a bowl, mix cilantro, lime zest, and garlic.
• Sprinkle over warm oven fries and mix gently to coat.
• Season to taste with additional salt, if desired, and serve immediately.
• Serve with Chipotle Lime Ranch Dipping Sauce and Avocado Ranch Dipping Sauce.