low carb fries

Expect these low carb &amp; keto french fries with jicama to be actually crisp and utterly delicious! And don&#039;t forget to pair them up with our instant ketchup hack.

(Actually Crisp!) Keto French Fries

jicama

extra virgin olive oil (to taste)

flakey sea salt (to taste)

black pepper (freshly ground to taste)

keto ketchup

mayonnaise

Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.

Rinse and peel your jicama. Carefully cut in half, place cut-side down and slice roughly 1/2-inch thick pieces (this will keep the jicama stable). Slice the pieces further into 'fries', keeping in mind that the thinner your fries, the faster they'll cook!

Add jicama fries to prepared baking dish, drizzle with olive oil and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.&nbsp;

Serve right away with keto ketchup or mayo (highly suggested!). 

Keto french fries made with almond flour are the not only easy to prepare, but they are the closest keto fry to those fast food fries we all miss. From appearance, texture and flavor, these low carb french fries will have your family cheering when it's burger night. AND you will love that there's no peeling required and you can FREEZE these keto fries!

The Easiest &#038; BEST Ever Keto French Fries

g almond flour (1/2 cup + 1/3 cup)

xanthan gum

salt

water

potato flavor drops, optional

olive oil

Whisk ingredients

In a small bowl, whisk together almond flour, xanthan gum and salt.

Mix & knead

Mix in hot water and flavor extract if using. Knead together with hands until combined.

Flatten the dough

Place dough in between two sheets of parchment paper and roll out to an 1/4 inch thick using a rolling pin. Slice dough into small strips. Try to get them as thin as possible, around 1/8 to 1/4 inch thick.

If you want to freeze

Lay strips of dough onto a parchment lined baking tray and stick in the freezer. Once frozen, remove the fries from the tray and store in freezer safe bag in the freezer. Proceed with directions below to cook from frozen. 

Frying instructions

To a large skillet, add enough olive oil to cover the keto french fries as they cook. Let heat over medium heat. Once the oil is heated, add a single layer of fries to the oil and let them cook until golden brown on all sides. May need to turn them to cook all sides. Remove from the oil and onto a paper towel lined plate. Sprinkle with additional salt if needed. 

Baking instructions

To bake, spread french fries out in a single layer onto a baking tray. Spray the fries with olive oil. Bake at 400 degrees for 10 to 12 minutes

Air fryer instructions

To air fry, spread french fries onto the air fryer basket or tray in a single layer. Spray the fries with olive oil. Air fry at 400 degrees for 6 minutes.

https://www.youtube.com/watch?v=vakjbD1ucXk

How to make The Easiest &#038; BEST Ever Keto French Fries.

Enjoy this healthy alternative to french fries, made of eggplant! The gluten-free breading makes them crunchy on the outside, but tender on the inside.

Keto Eggplant Fries (Gluten-Free)

eggplant

Almond Flour

parmesan cheese

pork

garlic powder

parsley

basil

oregano

eggs (beaten)

Homemade Marinara Sauce (or other Low Carb sauce)

Mix the almond flour, parmesan cheese, pork rinds, oregano, parsley, garlic salt and basil together in a bowl.

Whisk the eggs together in a separate bowl.

Dip the eggplant into the egg and then into the breading mixture (lightly, do not press into the mixture).  Shake off any excess breading and place on a plate.

Once they are all breaded, heat a skillet to medium high heat and add the oil.  Shallow fry the eggplant in batches for a few minutes on each side or until golden.  Place on another plate lined with paper towels, as you remove them from the pan.

Serve with Homemade Marinara Sauce or other Low Carb sauce.

There are plenty of vegetables other than potatoes to make fries. Discover how easy it is to make your own gluten free zucchini fries with this simple recipe.

Low Carb Zucchini Fries - Gluten Free

zucchini (approx. 430 grams)

eggs

heavy cream

2.5 oz pork rinds (approx. 1 cup)

Parmesan

Preheat the oven to 400F.

Cut the zucchini into matchsticks, ensuring that each stick has some peel left on.

Add the eggs and cream to a bowl and stir well.

Place the pork rinds in a food processor and process into breadcrumbs. Add the Parmesan, process again, then place them in a second bowl.

Dip each piece of zucchini into the egg mixture, then the pork rind mixture, and then place on a baking rack over a baking sheet.

Roast for 15-20 minutes until starting to crisp at the edges. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1515476829/dzynk7vlqtplw7qi4oyx.mp4

Gluten Free Keto Low Carb Zucchini Fries

Oven-baked keto French Fries with Rutabaga. A low-carb healthy French fries alternative recipe to regular fries.

Keto French Fries with Rutabaga

Rutabagas (medium size, about 28 oz or turnip)

Extra Virgin Olive Oil (or avocado oil)

Ground Smoked Paprika (up

Garlic Powder

(adjust

Preheat the oven to 430°F (220°C). Lay a large baking tray with parchment paper. Set aside.

Wash the rutabaga, peel off the thick skin, and using a sharp knife remove both ends. Discard.

Cut the rutabagas into 1/4 inch matchsticks. The easiest way is first to cut slices and then cut each slice into sticks of 1/4 inches. Set aside in a large mixing bowl.

In a small mixing bowl, combine olive oil, salt, garlic powder, and paprika. Pour onto the bowl with fries.

Toss the rutabagas matchsticks with your hands or a spoon until all fries are evenly covered.

Arrange the fries onto the baking tray, leaving half an inch of space between each fry.

Bake the fries for 30-40 minutes or until the center of the fries has softened.

Turn the oven to broil mode and broil for 5-10 minutes to add a light crisp to the fries.

Note that these fries must be enjoyed straight away as they soften fast.

Enjoy with a sauce of your choice or my ketchup recipe.

Store leftover in a sealed container in the fridge and rewarm in 400°F (200°C) oven for 5-10 minutes.

Storage

Thank you for bringing rutabagas to life! Most people here in the US have no clue what they are. I love them! They are different than turnips I that turnips have a stronger flavor. The flesh of a rutabaga is more yellow, where turnips are white.  I usually have to point out the code on the sheets for the cashiers. They don’t know what they are, either! But, they are scrumptious. Mash them like potatoes. So good!!

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