My family *loves* fresh cut french fries– but I don’t love the calories that accompany them! So what a fabuLESS girl to do? Why make a healthier version that cuts the calories, ups the nutrition but doesn’t compromise on taste, of course!  My kids LOVE these and they gobble them up, I won’t lie and say that they’re as decadent as french fries, but they are majorly delish!

This is less a recipe and more a process– you can do a large or a small batch, use just about any veggies that you like. You can change up the seasoning to suit your preferences– love garlic? Add garlic! Love spicy heat? Add some chipotle, cayenne pepper, or chili powder!

INGREDIENTS:

-Veggies:  carrots and parsnips work best, but you can also use jicama, turnips, rutabagas, yucca, etc– feel free to try it with any of your favorite veggies, root vegetables work best!

-Olive Oil (or any other oil)

-Rice Vinegar (or any other vinegar)

-Sea Salt/Fresh cracked pepper, to taste

Optional Awesomeness: granulated garlic powder, chili powder, cumin, celery salt (if using a salted spice, omit or decrease the sea salt to compensate), etc.

INSTRUCTIONS:

Preheat the oven to 375*. Peel and chop the veggies into french fry-like shapes– if you prefer a crispier ‘fry’, cut smaller/narrower pieces– for a softer, ‘steak fry’ cut the pieces larger.  Toss the cut veggies with a little olive oil, rice vinegar, salt, pepper, plus any other spices until they’re lightly coated.  Place the veggies on a rimmed baking sheet (you do not have to oil/grease the sheet!) and lay out he veggies are in one layer, without overlap, to ensure even roasting. Roast for approximately 20 minutes, turning the veggies after 10 minutes, or until the veggies are spotted brown and crispy. Enjoy!

Raw, seasoned “fries” (carrots and parsnips):

 

 

 

 

 

 

 

 

On a rimmed, baking sheet:

 

 

 

 

 

 

 

 

Done!: