Pretty much any starchy vegetable can become a fry! These choices are lower in carbohydrates than the regular white potato and they’re baked, not fried.Jicama is also high in fiber, vitamin C, molybdenum and potassium. Sweet potatoes are high in carotenes, vitamin C and B6, manganese and fiber. Parsnips are high in fiber, vitamin B and folic acid. This time I baked 3 different kinds to compare the outcome. JICAMA fries take much longer than normal and still retain a crunchy freshness. Sweet potatoe fries bake very fast so I tend to cut them thicker but I still have to bake them for a shorter time. Parsnip fries are sweet, like sweet potato fries but adjusting size is more of a problem because of their original size. So here’s the recipe:
BAKED VEGGIE FRIES
Preheat oven to 425°F. Cut starchy veggies into thick wedges. Coat veggie fries in extra virgin olive oil and sprinkle generously with your favorite spices. I used garlic powder, onion powder and rosemary. Toss to coat. Place on cookie sheet with parchment paper and put in oven. Flip them over halfway through baking time. Parsnip and sweet potatoe fries should be done in 15 minutes. Jicama fries should be done in 45 minutes.
Serve with salsa or garlic aioli.
¾ cup mayonnaise (use Veganaise if you want it egg free)
3 cloves garlic, minced
2 ½ tbsp. freshly squeezed lemon juice
¾ tsp. unrefined sea salt
½ tsp. freshly ground black pepper
Mix in bowl, food processor or blender. Cover and refrigerate to let flavours blend for a couple of hours prior to serving.