This was my first foray into making fries using a root vegetable other than sweet potatoes.
Truth is, I’ve known for a long time that you can whip up a batch of healthy fries using a multitude of options like carrots, parsnips, butternut squash and jicama. So I’m not sure why I’ve never tried it before?
Thanks to this post, I discovered another helpful trick to create super crispy fries: dusting them with cornmeal. And it works like a charm. They’re still softer on the inside than traditional fries, but overall they’ll give you that naughty crunch you crave.
Just one thing: please use organic cornmeal, as non-organic corn is one of the most genetically modified foods on the planet. And I like your genes just the way they are.
What veggie do you like to transform into fries?
- 3 large carrots, peeled
- 1 tbsp olive oil
- 2.5 tbsp organic cornmeal
- ½ tsp paprika
- ¼ tsp garlic powder
- salt to taste
- Preheat the oven to 350 degrees F.
- Cut your carrots into fry-sized matchsticks. Put them in a large bowl and toss them in the olive oil.
- In a small dish, mix the cornmeal, paprika, cayenne and salt. Sprinkle the mixture over the carrots and toss until all the pieces are coated.
- Spread the carrots onto a prepared baking sheet and baking for about 35-45 minutes, until the cornmeal mixture is golden and crispy.