But mashed, fries, chips and even home fries, I've totally got covered. In some cases, the alternatives are better. Just the other night, I NEEDED some French fries. Not so much the taste, but the crunchy finger foodiness was very necessary. So I chopped up a couple bags of carrots. Now, hold on, before you decide I'm crazy, hear me out. You can make fries out of pretty much any root vegetable. Carrots are a surprisingly mega-success. The centers get nice and soft and the outsides crisp up nicely with a layer of olive oil. My next attempt will likely involve parsnips. Mmm, French fries.
Don't those look good? And they're a super simple way to satisfy a craving without compromising on health one bit.
Here's the deal:
Baked Carrot Fries
Salt and pepper
Preheat oven to 400. Wash carrots and cut into matchsticks. Thinner fries will work better.
Lay onto a baking tray and lightly toss with oil, salt and pepper. Don't go too heavy with the oil. Don't want soggy fries!Spread on the tray, avoiding overlapping. Bake for 30-45 minutes, watching after 25 to avoid burning.
Serve immediately. They go great dipped in Paleo mayo (I make mine chipotle style).