Who doesn’t love french fries? I don’t care how you eat, fries are good.
When I ate clean and paleo, I wore out fresh cut fries on the regular.
But when I went keto a few years back, my fry loving came to a drastic halt. Because, well, carbs. Problamatic. But then I discovered the turnip fry. And even though my mama would make stewed turnips when I was a young girl and serve them like they were potatoes (Was she keto, before keto was cool?) and I was like “Gag, Mom, Do you not love me?” – I didn’t realize they were a gateway back to fries.
Heres how I made my turnip fries tonight:
3 – 4 turnips
Spices you prefer (salt, pepper, ceyanne)
2 tsp olive oil
Preheat your oven to 400 degrees. Line your sheet pan with parchment paper. Dice your turnips to the fry cut you prefer. The thinner the fry, the better for me and they’ll crunch a little better. Note: These fries stay pretty soft and the texture is different than a potato. Add your chopped fries to a bowl and add your spices and oil and mix everything together with your hands until the turnip are well covered with your oil and spices.
Spread these out on your pan and bake at 400 for one hour.