This baked potato latkes recipe is a healthy take on a classic Jewish recipe. I’ve swapped out the eggs and flour for a gluten-free, vegan alternative. Serve with applesauce for Hanukkah and enjoy as a tasty appetizer at any party.
Check out these nine tips for making the best baked latkes to ensure that yours are just right!
Gather ingredients. Preheat oven to 425° F.
To make the latkes:
- Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a hand grater.
- Feed the onions and potatoes through the food processor.
- Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.
- Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well.
- Line a large sheet pan with a non-stick baking mat or spray lightly with oil. Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes.
To bake the latkes:
- Bake at 425° for 25 minutes (30 minutes if using a non-stick baking mat). Flip after the first 15 minutes (20 for a a non-stick baking mat).
- Serve immediately with applesauce. (Try classic applesauce or easy microwave applesauce.)
Chef Katie Simmons' Tips
- To keep these oil-free, use a nonstick baking mat. It will take 5 more minutes to bake, but it will cut the calories significantly.
- Make a double-batch of these. After baking them in the oven, store extra in an air-tight container (or wrap in foil) in your freezer. When you're hungry, pop right into a 425°F oven for 10-12 minutes, until warm in the center.
Looking for more holiday dishes to round out your menu? Find additional recipes for a festive Hanukkah.
Chef Katie Simmons is a classically trained personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market. Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet.
