• Slice the potatoes in frie shape (smaller=crispier)
• Pad them dry in a clean kitchen towel.

First coating

• Put them in a big bowl and sprinkle with the 3 tbsp of rice flour mixed with the salt. Give them a good toss untill all surfaces are coated. And pour them out on a tray or plate so you can use the bowl for the next step.

  FOR AN EVEN COATING I SUGGEST YOU DO THE NEXT TWO STEPS IN 1/2 BATCHES

Dip in aquafaba

• Wipe the bowl clean from the flour and and pour (1/2 of) the aquafaba into the bowl. Put half of the potatoes into the aquafaba sort of folding them around to get them just coated. Go easy on them in order not to mess up the coating.

Second coating

• Add this half batch to a new DRY bowl. Sprinkle some of the last rice flour together with the aqufaba coated fries. Gently turn them just a couple of times or until all surfaces seem coated in a single layer of flour. (Use SLIGHTLY more flour if there are a lot of empty surfaces)
• Pour the breaded fries onto a baking tray with parchment paper
• Repeat steps 4-6 with the last half of the potatoes (again using the wet bowl for the aquafaba coating and the dry one for the last flour coating.)

Bake until crisp

• Put them in the oven and bake at 400°F/200°C for 40-50 minutes.

  Halfways through (or after about 30 minutes) flip them with a spatula. Remove the most brown ones while you are at it, to avoid burning.