Keto French Fries
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Turn the humble rutabaga into my crispy, golden keto French fries. There’s NO almond flour or coconut flour needed, and you can make them in the oven or air fryer! 2 grams of net carbs.
Need more low-carb sides? Try my zucchini fries, keto mac and cheese, or keto coleslaw next.
I was a picky eater growing up (shocking, I know), and there were many times when French fries were the ONLY thing I’d eat willingly.
Those days are long gone, but I still love French fries. While OG fries may not be keto-friendly, I’ve recently begun making low carb fries with my favorite root vegetables (hello jicama fries!), and my rutabaga fries have been a huge hit.
Table of Contents
Why I love this recipe
- No alternative flours needed. Most keto fry recipes don’t have any veggies in them, instead relying on a formulation of flours and thickeners. They make LOOK like fries, but the taste is totally off.
- Just 3 key ingredients. Just rutabagas, oil, and seasonings.
- Air fryer or oven instructions. I usually make them in the oven, but I break out the air fryer when I need instant gratification.
- They’re actually healthy. Rutabagas are rich in antioxidants, vitamins, and fiber, making them the perfect quick, gluten-free side dish.
Ingredients needed
- Rutabagas. They’ll need to be washed, peeled, and sliced into ⅛-inch thick slices. If you can’t find rutabagas, make turnip fries instead. They’re similar in texture with a slightly milder flavor.
- Olive oil. Gives the fries flavor and a golden brown color.
- Rosemary. Optional, but it adds a complimentary flavor. I prefer fresh rosemary but dried can be used in a pinch.
- Salt and black pepper. To taste.
How to make keto French fries
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 200C/400F and line a large baking sheet with parchment paper.
Step 2- Season. Slice the rutabagas into thin, 1/8-inch slices. Place them in a mixing bowl. Toss to coat in olive oil and seasonings.
Step 3- Bake. Transfer the seasoned rutabaga fries to the lined sheet and bake for 15-17 minutes, tossing every 5 minutes.
Can I make these in the air fryer?
Yes, and it’s almost identical to my air fryer French fries recipe. For air fryer keto fries, prepare them as instructed. When you’re ready to cook, add them to a single layer in an air fryer basket and air fry for 12 minutes, flipping them halfway through.
Arman’s recipe tips
- Soak them first. I don’t always do this, but when I want to guarantee extra crispy fries, I’ll soak the sliced rutabagas for at least 30 minutes, pat them dry, then add the seasoning.
- Swap the spices. Play around with whatever is in your spice pantry. Garlic powder, onion powder, paprika, or parmesan cheese are great options.
- Check them often, and rotate the fries every 5 minutes or so for them to cook evenly and get extra crispy.
- Make your favorite dipping sauce. Fries are really just vessels for dipping sauce, so whip up some keto honey mustard, sugar-free ketchup, or keto ranch dressing to dip them in.
Storage instructions
To store: Leftover keto French fries should be stored in the refrigerator in an airtight container for up to three days.
To freeze: Place uncooked fries in a ziplock bag and store them in the freezer for up to six months. You can cook them from frozen, but increase the bake time to 25-30 minutes.
Reheating: Either reheat in a preheated oven or a non-stick pan. Avoid microwaving them, or they will be limp and soggy.
Frequently asked questions
No, potatoes are not recommended for keto diets because they are very high in carbohydrates.
Unfortunately, McDonald’s fries are unsuitable for a low-carb diet and have too many net carbs.
More savory keto recipes
Keto French Fries
Ingredients
- 2 large rutabagas washed and patted dry
- 1 tablespoon olive oil
- 1/4 teaspoon rosemary fresh or dried
- 1 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- Slice your rutabagas into thin, 1/8-inch slices. Place them in a mixing bowl. Add your olive oil and mix well. Add the Rosemary, salt, and pepper, and mix until the rutabaga is well coated in it.
- Transfer the seasoned rutabaga fries to the lined sheet and bake for 15-17 minutes, tossing every 5 minutes.
- Remove from the oven and enjoy immediately.
This recipe was great. I have never used rutabagers even growing up in the country in the Midwest. I changed a few things though to make them not even taste like rutabagers. I cut them up in thin slices and soaked them in salt water for about 1hr. Then I drained them and put them in a bowl with your suggestion of oil and salt. I then put them in the oven for your specified time of approximately 20 min. I then let them sit for about 10 min before deep frying them in oil on the stove in a cast iron till done. Turned out better than mcdonald’s fries!
These were delicious and super easy!
I’d never tried these before, turned out great!
The best low carb alternative for French Fries!
I made these and they are good but do not have the same consistency and taste of French fries. I will try again but think that maybe partially cooking them in the microwave or boiling them might help. They were still slightly crunchy even with adding on an additional 5 minutes of cooking time. They also are a little sweeter than a traditional fry. We did enjoy them though so thank you!
These look so good. I make mine with turnips as there are fewer carbs than rutabagas.
Thank you. I would like ideas for meals with meat and veggies, and some recipes for desserts!! I would also like snacks!!
Absolute game changer, just made the fries and now will never go back to potatoes. I follow a keto diet and for my birthday i had one of my favourite meals Roast chicken, homemade coleslaw, avocado salsa and these fabulous fries. great way to live… Thank you
I thought I posted a while back but I don’t see it! You must try this with celery root!!! Mind blowing! And less carbs!!!
I’ve been reading a lot lately about using jicama to make fries but I’ve read you need to boil the fries first. I bought one over the weekend and it’s been sitting on my counter because it seems so labor intensive!
Reading your post today, I absolutely LOVE turnip. It’s one of my favorite veggies but funny it’s typically something my family only had at thanksgiving dinner, mashed.
I only wish I saw this recipe earlier! It’s one less step than the jicama version and the perfect veggie to substitute for the starchy alternative.
I’m seeing a lot more turnip in my future! Guess I’ll be buying one or two this weekend 😉