Keto French Fries

These keto French fries are so crispy, crunchy, and soft in the middle, you won’t believe them to be low carb! Msde with rutabagas, they are the perfect potato substitute! 3 grams net carbs per serving. 

keto French fries

Keto French Fries

When it comes to healthy keto snacks, my favorite recipes to make are granola bars, crackers, and these keto French fries. 

Even though it may seem like I have a raging sweet tooth, in actual fact, I’ve always been a huge fan of all things savory. Even from a young age, I’d always prefer a bag of chips or some pretzels over a candy bar or some chocolate. When I first moved out of home, all the snacks  and appetizers I’d buy were of the salty kind, and it would be very common for me to have something savory for dessert, too! While I never really played favorites, my downfall would have to be potato fries. 

French fries are perhaps the one food I could eat any time of the day. I loved how they were so readily available too- Whether it’s from a fast food restaurant or something fancier, there would ALWAYS be fries on the menu. Since going keto, I’ve tried my hardest to find an alternative. It can be quite hard to achieve what a potato can do,  but I’ve experimented with a plethora of low carb vegetables and have found the perfect ones in rutabagas!

Is rutabaga keto friendly? 

Unlike most root vegetables, rutabagas are a low carb vegetable. They are very low in carbs and contain just 3 grams of net carbs per cup serving. 

Now, I’ve been meaning to share a keto French fries recipe for quite some time. Also known as rutabaga fries, I’ve been snacking on them when I’m craving something salty, or eating them as a side dish to my evening meal. 

No potatoes and no flour are needed, but you’d never tell. The texture is crispy and golden around the edges and soft on the inside. They are salty, savory, and you’ll find it difficult to stop at one!

I had some friends over for dinner the other night and served this with some burgers and NO ONE believed me when I said that they were low carb- They thought I had used some kind of potato for them!

How do you make keto French fries?

The Ingredients

  • Rutabagas– Washed, peeled, and sliced into French fries. 
  • Olive oil– Gives the fries flavor and the crispy exterior. 
  • Rosemary– A must for any good fries recipe. Fresh rosemary is best, but dried rosemary can be used in a pinch! 
  • Salt and pepper– To taste. 

The Instructions

Start by chopping your rutabagas into thin 1/4 inch slices and place them in a mixing bowl. Next, drizzle with olive oil, before adding the rosemary, salt, and pepper, and mixing well.

Now, place the fries on a lined baking sheet and bake for 15-17 minutes, or until golden brown. 

keto fries

Tips to make the best rutabaga fries

  • Shake the pan every 5 minutes for them to cook evenly and be extra crispy. 
  • If you’d like to make these in the air fryer, prepare them as directed. Place them in a single layer in the air fryer basket and bake for 15 minutes, shaking halfway through. 
  • Feel free to add other spices and herbs to change the flavor up. Smoked paprika and garlic salt are both fantastic options.
  • While delicious on their own, these taste delicious with sugar free ketchup or bbq sauce

Storing and freezing low carb fries

  • To store: Leftover fries should be stored in the refrigerator, covered, for up to 3 days. 
  • To freeze: Place uncooked fries in a ziplock bag and store them in the freezer for up to 6 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 else they will be limp and soggy. 

rutabaga fries

More keto snack recipes you’ll enjoy

keto French fries

Keto French Fries

These keto French fries are so crispy, crunchy, and soft in the middle, you won't believe they are low carb! Made with rutabaga, they take minutes to make!
5 from 160 votes
Print Rate
Course: Appetizer
Cuisine: American
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 174kcal
Author: Arman

Ingredients

  • 2 large rutabagas washed and patted dry
  • 1 tbsp olive oil
  • 1/4 tsp rosemary fresh or dried
  • 1 tsp salt to taste
  • 1/4 tsp 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 spices and mix until the rutabaga are 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.

Notes

TO STORE: Leftover fries should be stored in the refrigerator, covered, for up to 3 days. 
TO FREEZE: Place uncooked fries in a ziplock bag and store them in the freezer for up to 6 months. You can cook them from frozen, but increase the bake time to 25-30 minutes. 
TO REHEAT: Either reheat in a preheated oven or a non-stick pan. Avoid microwaving them or else they will be limp and soggy. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Sodium: 628mg | Potassium: 1179mg | Fiber: 12g | Vitamin A: 9IU | Vitamin C: 97mg | Calcium: 167mg | Iron: 2mg | NET CARBS: 3g
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    Comments

    15 thoughts on “Keto French Fries

    1. The recipe says to cut into 1/8″ slices. However, the body under “The Instructions” says to cut into 1/4″ slices. Which is it? Don’t want to burn them.

    2. 5 stars
      I never thought to use rutabaga and am so happy I found your recipie ! They were absolutely delicious and satisfying! I cooked them a little longer to crisp. Thank you!

    3. 5 stars
      So just for clarification is one serving equal to 2 large rutabagas or one serving? At the end it says 1 serving and in the blue box says 4 servings. Thank you in advance.

    4. I always love your recipes and was super excited to try this one. But for some reason mine turned out really soggy and I had to cook them for 30 minutes because they were nowhere near cooked at 17… Any ideas on what I could’ve done wrong?

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