Although I have never been one to discriminate against a french fry of any kind, I will always prefer the skinny, crispy fry to the wedge or steak fry. In fact I often search out the almost burnt, smallest fries in the bunch. I think it's because they contain the most crunch and salt per bite, but that's just my theory.
The real secret to keeping these fries low in calories is making a quick swap that no one will notice. We are going to replace half the fries with turnips. They have a similar texture and flavor and once they are baked until crispy it's hard to tell the difference between the potatoes and turnips. You could do all potatoes, but this is a great trick to lower calories and get in some extra veggies.
So when making an oven fry, I almost always go for the skinny fry. Even though they take longer to prep, they cook much faster so it all balances out. To cut the perfect skinny fry, I reach for a mandoline, but any sharp knife and a little bit of patience will work. Then it's a quick toss in some olive oil and your favorite seasoning, and we are ready to make some seriously delicious oven fries. And don't shy away some making a killer dipping sauce. Trying adding Sriracha to low sugar ketchup or barbecue sauce, curry powder to ketchup or yogurt, reaching for a low fat ranch or blue cheese mixed with some buffalo sauce, or a quick homemade honey mustard.
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Baked Skinny Fries (Made with Potatoes and Turnips!)
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Preheat the oven to 400 degrees. Cover a baking sheet with tin foil or parchment paper. Spray with cooking spray.
Toss the potatoes and turnips with olive oil, salt, pepper, and your favorite seasoning. Mix so all the veggies are coated. Spread in one layer onto the baking sheet trying not to have the fries touch.
Cook for between 20-30 minutes, flipping halfway through. Remove once crispy and cooked through. Cooking time will depend on the thickness of the fries.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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