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These rutabaga french fries are keto-friendly, perfect for people who want something a little different than your normal fry, and great for keeping your calories down and getting your veggies in.
When my husband decided to go on keto, a whole new world opened up to him in terms of vegetables that you can make taste like french fries.
These rutabaga fries use a vegetable that not a lot of people tend to think of, and turn them into delicious fries, baked with coconut oil and some salt so the ingredient list is also really small.
And there’s nothing we love more around No Fuss Kitchen than a small ingredient list – the fewer things we have to spend time looking through the pantry for, the better.
In this rutabaga french fry recipe, you’ll learn how to cut the rutabaga (because many people haven’t before!), as well as substitutions you can make in terms of toppings if you want to get a bit more creative.
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We’re keeping it simple with this list, so make sure you have:
- rutabaga – a root vegetable, and hybrid between a turnip and a cabbage. Called a “swede” in the UK and parts of Europe.
- coconut oil – the oil we’re using to bake the fries in (I prefer this brand)
- salt – because even rutabaga baked fries need salty goodness!
How to Make Rutabaga Fries
You’ll spend the most time in this recipe simply cutting and peeling the rutabaga, and then it’s smooth sailing.
Make sure to brush up on your knife and peeling skills as rutabagas can have wonky shapes and not be as easy to peel as other vegetables like carrots or potatoes.
Firstly, use a vegetable peeler like this one to peel your rutabaga, or, if you don’t have a peeler, you can use a sharp knife to cut off the skin on all sides.
Cut off each end of the rutabaga, as you won’t want to eat that as it’s too tough.
Cut the rutabaga in half to make one serving of fries, a whole rutabaga for two servings.
Slice the rutabaga into slices about a 1/2 inch to an inch thick depending on whether you want thick cut fries or not.
Lay the slices on parchment paper on a baking sheet, spread out so they can cook on all sides.
Add coconut oil (we added solid coconut oil and went back and tossed the fries on the pan after it melted).
Sprinkle some salt.
Bake for 35 minutes at 375F.
About halfway through, take them out to turn and flip them.
Let cool and enjoy!
There are a couple substitutions you can make when you go to bake the rutabaga fries, namely you can change the type of oil you use.
Try olive oil if you want a more classic “fry” flavor.
You can also toss the rutabaga slices in other toppings or seasonings.
Try paprika, garlic granules, whatever you have in the pantry that sounds good (and still don’t forget the salt).
If you don’t eat all of your fries, store them in an airtight container in the fridge for up to 2 days.
No need to worry about freezing, you’ll eat these straight away or very soon after!
These rutabaga fries are keto-friendly, super delicious, and a nice way to convince your kids to eat veggies!
- 1 rutabaga
- coconut oil or other oil for baking
- Firstly, use a vegetable peeler to peel your rutabaga, or, if you don't have a peeler, you can use a sharp knife to cut off the skin on all sides.
- Cut off each end of the rutabaga, as you won't want to eat that as it's too tough.
- Cut the rutabaga in half to make one serving of fries, a whole rutabaga for two servings.
- Slice the rutabaga into slices about a 1/2 inch to an inch thick depending on whether you want thick cut fries or not.
- Lay the slices on parchment paper on a baking sheet.
- Add coconut oil (we added solid coconut oil and went back and tossed the fries on the pan after it melted).
- Sprinkle some salt.
- Bake for 35 minutes at 375F.
- Let cool and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.