I’m getting the hint that people like chips, and not just any chips, healthy chips. Chips that you can feel good about eating! So these aren’t “chips” per se, but they are FRIES!!! And what is better than healthy chips but healthy fries?!
These delicious little fries are super easy to make and have great flavor! It’s common to think of potatoes as fries, so sweet potato is nothing new, but carrots… now THAT is something different!
If you haven’t tried carrot fries before, make this recipe and be blown away by how yummy they actually are as a crispy fri(e?)!
I made these one night when the hubby and I were just hanging out at home and wanted a little snack to munch on. I had sweet potatoes in the cupboard and instantly thought of sweet potato fries. Then perusing through the fridge I noticed the carrots… they are a root vegetable, and potentially could taste good as fries too, so I thought what the heck, why not!?
Am I ever glad I got the idea. These were so yummy! I used some peppercorns, salt, and dried dill weed to season the fries and baked them in the oven using less than a tablespoon of oil.
Justin and I almost ate the whole pan, but considering the low calories and the fact that they are just baked veggies, I didn’t feel too bad!
- 3 large carrots, peeled and cut into ½ inch strips
- 1 large sweet potato, unpeeled and cut into ½ inch strips
- 1 tablespoon olive oil
- 1 tablespoon dried dill weed (optional)
- salt and pepper (to taste)
- Preheat oven to 400 degrees.
- Cut sweet potato and carrots into strips.
- Place on a baking sheet, drizzle with olive oil and toss lightly to coat.
- Season as desired, and bake for up to 40 minutes or until desired crispiness.
- Check fries intermittently and flip to cook evenly.
Nutritionist in the Kitch