These cold weather months often have me craving comfort foods from my childhood. French Fries were always a favorite amongst my family. Since I have made a commitment to myself to fuel my body with healthy noninflammatory foods, traditional French fries are no longer an option for me. However, I am not left feeling deprived as I have replaced them with tasty and healthy veggies.
You can use numerous vegetables like beets, sweet potatoes, zucchini, summer squash, carrots, eggplant, turnips and parsnips. Just alter the recipe below with whatever veggie you have on hand. This is also a great way to encourage your youngsters to test out new vegetables. I also like to pair mine with fun and healthy dips like the avocado dipping sauce listen below.
One of the most important things when making homemade fries is how you cut the vegetables. Consistency is key; they don’t need to be cut into perfect spears, but they should all be about the same size. This ensures that the fries cook evenly. Otherwise, small-cut fries will end up overcooked or burnt, while the larger-cut ones won’t cook through all the way.
2 sweet potatoes (Subsittude any other veggie you would like)
2 Tbl avocado oil
1 tsp celtic sea salt
Optional: 1 Tsp of garlic, onion, chili or paprika powder
Preheat oven to 450 degrees
Mix oil, salt and optional spice in a bowl. Toss in veggie slices. Stir to coat.
Place on a parchment lined baking sheet. Bake for 30-40 minutes. Stir every 10 minutes.
Avocado Dipping Sauce
1 ripe avocado
Juice ½ lemon
2 Tbl chopped cilantro
Mash avocado. Mix in lemon juice and cilantro. You can do this in the blender or food processor for a smoother consistency.