Why not eat a lighter version if that’s possible. I’m talking about fries. There’s no arguing French fries (or fat fries, if you prefer) are crispiest when just a little overdone. Finger licking good. Nevertheless the sun is coming out and bikinis are starting to appear as most of us have already booked their summer vacation. I can therefore imagine you replacing the regular fry with something lighter. Vegetables for example. Cooked in the oven, just as crisp and just as good. I certainly think so.

Carrot

Heat the oven at 200 degrees (Celsius).

Take a bag of carrots and slice them into fries. Not too thin and not too thick (or it will take quite a while before they’re done. I personally prefer thin fries). Put the carrot fries into a bowl with olive oil and add freshly ground pepper and sea salt. You can add other herbs like rosemary or cumin. Whatever you have and like.

Lay them out on a baking tray, place in the center of the oven and bake for 25 minutes. If they’re brown enough for you, they’re done. Add some extra salt, shake’m and eat’m.

Sweet Potato

This is always a challenge because how on earth do you get them crispy? It happens, you do everything exactly according to the recipe and still end up with a sluggish fry. Yes it even happens to me sometimes. The trick is to shuffle them around a lot so all side brown evenly. My grandmother says it’s best to turn up the oven temperature near the end (about the last fine minutes).

It works the same as with the carrots (oven at 200). Tastes great with paprika powder.

Celeriac

Absolutely delish with some agave syrup.

This is what you need:

–       Celeriac

–       Olive oil

–       2 tbsp. agave syrup

–       Thyme

–       Pepper and salt

–

Cut the celeriac into fries and put then into a bowl with the other ingredients. Place them in the oven for 20 min at 180 degrees (Celsius). Drill is the same: shake, shuffle, shuffle and shake.