Baked Skinny Fries (Made with Potatoes and Turnips!)

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.