Herb Lovers: Add dried rosemary, thyme, or oregano before baking.
Spicy Kick: Toss fries with chili powder, cayenne pepper, or chipotle seasoning.
Cheesy Finish: Sprinkle freshly grated Parmesan over the fries during the last 5 minutes of cooking.
Ultra-Crisp Version: Dust the fries lightly with almond flour or coconut flour before baking.
Zucchini Swap: Use zucchini for a lower-carb, faster-cooking alternative—just reduce cook time slightly.
FAQ
Q: Which vegetable makes the crispiest low-carb fries?
A: Rutabaga tends to produce the crispiest texture, while turnip offers a lighter, milder flavor. Zucchini is softest but very low in carbs.
Q: Are these fries keto-friendly?
A: Yes—rutabaga, turnip, and zucchini all fit well into keto macros when portioned properly.
Q: Can I make them oil-free?
A: You can bake them without oil, but they won’t crisp as much. Using an oil spray is a lighter alternative.
Q: Can I freeze them?
A: Yes! Blanch cut rutabaga or turnip fries for 2–3 minutes, pat dry, freeze in a single layer, and then store in a freezer-safe bag. Cook from frozen.
