6 Healthy Makeovers For Your French Fries
Mmm, who doesn’t love a bowl of tasty french fries, right? They’re a crispy comfort-food that can’t be beat. Especially when slathered in salt and ketchup and accompanied by a juicy burger (which we pimped for you last week). True, french fries can be delish, but if you’re not careful, they can also be pretty unhealthy (the second part of their name says it all). So rather than try to eat “just one” (because, who can?), we gathered up some simple ways to pimp your fries and make them healthier. Take a look and then dig in!
Bake 'Em
Why fry your french fries when you can bake them? It's a whole lot healthier without all the fat and cholesterol that comes from deep-frying.
Here's one super-simple recipe to try:
Ingredients:
2 yukon gold potatoes
2 tablespoons olive oil
2 teaspoons salt
Directions:
--Slice the pototoes into thin rectangles that look like french fries.
--Toss with olive oil.
--Put on baking pan and sprinkle lightly with sea salt.
--Bake at 425 for 20-30 minutes or until golden. Flip half-way.
--Turn on broiler for the last 3-4 minutes to get them super-crispy.
Ingredients:
2 yukon gold potatoes
2 tablespoons olive oil
2 teaspoons salt
Directions:
--Slice the pototoes into thin rectangles that look like french fries.
--Toss with olive oil.
--Put on baking pan and sprinkle lightly with sea salt.
--Bake at 425 for 20-30 minutes or until golden. Flip half-way.
--Turn on broiler for the last 3-4 minutes to get them super-crispy.
Go With Garlic
Flavor is key when it comes to fries. Think about how delicious garlic and Parmesan cheese would taste on a batch of crispy fries. Not only does this recipe call for baking the potatoes, but it comes out to less than 8 grams of fat per serving. Nice!
Ingredients
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Preparation
- Preheat oven to 400°.
- Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
- Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.
Go For Sweet Potatoes
Who says french fries can only be made with white potatoes? Opting for sweet potatoes not only gives you more flavor, but it is loaded with beta-carotene, vitamin A and vitamin C.
Try this simple recipe:
Ingredients:
2 large sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon sea salt
Directions:--Preheat oven to 425 degrees
--Slice sweet potatoes into thin rectangles, about 1/3 inch thick.
--In a large bowl, toss together with the oil and salt.
--Place fries on a cookie sheet and cook for 20-30 minutes or until golden. Flip once half-way through. If needed, turn on the broiler for the last 3-4 minutes.
These gluten-free fries are the perfect finger-food appetizer to impress your friends...
Serves 2-4
What You Need1 tsp. coconut oil
2 tbsp. white balsamic vinegar
1/3 cup green tea, brewed and chilled
Juice of 1 fresh lemon
1/3 tsp. sea salt
Leaves of 5 fresh thyme stalks, finely chopped
1/4 tsp. paprika
1 large eggplant
3 tbsp. ground flax seeds
How to Make ItPreheat oven to 350 degrees F.
In a large bowl, combine coconut oil, balsamic, green tea, lemon juice, sea salt, thyme and paprika; mix well to combine. Set aside.
Slice eggplant into 1/3 inch "fry-like" slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Sprinkle with flax seeds and toss lemon wedges on top.
Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 2 minutes.
Serve warm with fresh tomato sauce, pesto or hummus for dipping. Enjoy.
Have you tried this recipe? How did it turn out? Let us know in the comments section below!
Amie Valpone, Food Blogger
The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.
Try this simple recipe:
Ingredients:
2 large sweet potatoes, peeled
2 tablespoons olive oil
1 teaspoon sea salt
Directions:--Preheat oven to 425 degrees
--Slice sweet potatoes into thin rectangles, about 1/3 inch thick.
--In a large bowl, toss together with the oil and salt.
--Place fries on a cookie sheet and cook for 20-30 minutes or until golden. Flip once half-way through. If needed, turn on the broiler for the last 3-4 minutes.
Carrot Fries
Believe it or not, carrots can also make wonderful, flavorful fries!
Try this easy recipe:
Ingredients:6 large carrots
2 tablespoons olive oil
½ teaspoon celtic sea salt
Directions:--Cut each carrot into 2-inch long sections
--Cut each section into thin sticks
--In a large bowl toss carrot sticks with olive oil and salt
--Spread out carrot sticks on a parchment paper baking sheet
--Bake at 425° for 18-22 minutes until carrots are brown
Ingredients:6 large carrots
2 tablespoons olive oil
½ teaspoon celtic sea salt
Directions:--Cut each carrot into 2-inch long sections
--Cut each section into thin sticks
--In a large bowl toss carrot sticks with olive oil and salt
--Spread out carrot sticks on a parchment paper baking sheet
--Bake at 425° for 18-22 minutes until carrots are brown
Eggplant Fries
If you haven't tried eggplant fries, you don't know what you're missing. This healthy and scrumptious recipe calls for things like green tea...who knew!
These gluten-free fries are the perfect finger-food appetizer to impress your friends...
Serves 2-4
What You Need1 tsp. coconut oil
2 tbsp. white balsamic vinegar
1/3 cup green tea, brewed and chilled
Juice of 1 fresh lemon
1/3 tsp. sea salt
Leaves of 5 fresh thyme stalks, finely chopped
1/4 tsp. paprika
1 large eggplant
3 tbsp. ground flax seeds
How to Make ItPreheat oven to 350 degrees F.
In a large bowl, combine coconut oil, balsamic, green tea, lemon juice, sea salt, thyme and paprika; mix well to combine. Set aside.
Slice eggplant into 1/3 inch "fry-like" slices. Dip each eggplant slice into balsamic mixture to coat. Place eggplant slices onto a baking sheet or roasting pan. Sprinkle with flax seeds and toss lemon wedges on top.
Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 2 minutes.
Serve warm with fresh tomato sauce, pesto or hummus for dipping. Enjoy.
Have you tried this recipe? How did it turn out? Let us know in the comments section below!
Amie Valpone, Food Blogger
The gal behind The Healthy Apple, Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free "clean" eating. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan, and publisher of the all-new gluten-free online magazine, Easyeats.com.
Ditch Store-Bought Ketchup
Did you know that store-bought ketchup is loaded with sodium and sugar? Depressing, huh?
Well, now you can make your own healthier version to dip your healthier fries in.
Here's what you'll need:
1 (6-ounce) can of tomato puree
½ cup carrot puree
¼ cup water
2 tbs apple-cider vinegar
2 cloves garlic, minced
1 tbs firmly packed light or dark brown sugar (optional)
½ teaspoon dry mustard
¼ tsp salt
¼ tsp ground allspice
¼ tsp chili powder, or to taste
Well, now you can make your own healthier version to dip your healthier fries in.
Here's what you'll need:
1 (6-ounce) can of tomato puree
½ cup carrot puree
¼ cup water
2 tbs apple-cider vinegar
2 cloves garlic, minced
1 tbs firmly packed light or dark brown sugar (optional)
½ teaspoon dry mustard
¼ tsp salt
¼ tsp ground allspice
¼ tsp chili powder, or to taste
~Ketchup, the wonder condiment, has saved many a toddler mommy's sanity at dinnertime. If only it wasn't so high in sugar, particularly the extra yucky high fructose corn syrup kind.
Today, mom blogger Ann-Marie Nichols, who writes about children's cooking and book activities at myreadablefeast.com, comes through with a recipe for healthy homemade ketchup. She's been a huge fan of ketchup ever since her formerly picky former toddler, Nathan (now 8), refused to eat hard food that wasn't drenched in the stuff.
"He'd gag and potentially vomit up anything that wasn't slimy, squishy or creamy," Nichols says of her son, who was born a preemie and was in the 10th percentile for weight as a toddler. "He refused to eat crackers, cereal and even cookies."
A therapist suggested dipping snacks in ketchup. Nichols started with thin pretzels, followed by all kinds of things. Today, Nathan is normal weight eats a variety of foods.
Nichols only wished she'd had this recipe for healthy, homemade ketchup back then. Of course, there's nothing wrong will pulling out the Heinz for moderate squirts. But this recipe contains carrot puree and no high fructose corn syrup, so you won't feel guilty about slathering toddler-size portions on everything your child refuses to eat.
Healthy Homemade Ketchup
(from Jessica Seinfeld's Deceptively Delicious)
You'll need:
1 (6-ounce) can of tomato puree
½ cup carrot puree*
¼ cup water
2 tbs apple-cider vinegar
2 cloves garlic, minced
1 tbs firmly packed light or dark brown sugar (optional)
½ teaspoon dry mustard
¼ tsp salt
¼ tsp ground allspice
¼ tsp chili powder, or to taste
Make it:
*Carrot Puree
Prep: Peel a few carrots, trim the ends, and cut into three-inch chunks.
Cook: Steam for 10 to 12 minutes.
Puree: In a food processor or blender for about two minutes, with a few teaspoons of water if needed for a smoother texture.
Ketchup
1. Stir all the ingredients together in a big saucepan and bring to a boil over medium-high heat.
2. Reduce the heat and simmer until the mixture has reduced by about half, 10-20 minutes.
3. Let cool before serving.
4. Refrigerate in an airtight container for up to five days or freeze in ¼-cup amounts in zipper-lock snack bags for up to three months.
Tip: Use the ketchup, either by itself or added to plain yogurt, as a dip for crackers, pretzels, or veggie sticks.
Tip: Use it as a "paint" to decorate food. Use a veggie stick or plastic knife to paint the ketchup on to a piece of bread, a veggie burger, or a sliced cheese or deli meat -- either you or your toddler can do the painting. Nichols' 5-year-old daughter, Lucie, loves when she uses ketchup to make a smiley face on a slice of turkey bologna. Plus, kids are more likely to eat something that they helped make!
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