PALEO/LOW CARB/GLUTEN FREE/DAIRY FREE/
10 WEEK CHALLENGE APPROVED/WEIGHT LOSS FRIENDLY
Carrot Fries are something I discovered when I wanted an alternative to kumara chips. When I first started my weight loss mission, I wasn’t very adventurous with vegetables and for the first month I probably ate kumara chips every night for dinner. Clearly this is before I realised I needed to lower my carbohydrate intake further.
I mean, I still lost weight because I was in the early days and I had removed all the processed food – but I look back now and I’m like “SLOW DOWN, you’re going to give New Zealand its first kumara shortage.”
We all have to learn eventually, so when I did, I traded one chip for another. In comes carrot fries. You essentially make them in exactly the same way, but with carrots. Plus, carrots are full of antioxidants. One of those is beta carrotcarotene (heh, see what I did?) which is a precursor to vitamin A. Vitamin A plays a critical role in maintaining healthy vision, neurological function, healthy skin, and more.
Antioxidants like Vitamin A are also responsible for building strong bones, regulating gene regulation, maintaining healthy clear skin, facilitating cell differentiation, and supporting immune function.
Plus they’re really delicious – especially as fries. Do I need to give you any more reasons to wanna make these? Didn’t think so.
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing your photos.
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| Servings | People |
- 4 large Carrots peeled (the straighter your carrots are in shape, the easier this is)
- 1.5 tbsp olive oil or melted coconut oil/animal fat
- 1 tsp Garlic powder
- 1/2 tsp Salt
Ingredients
| |
- Preheat your oven to 180c and line a baking tray with baking paper
- Cut your carrot in half lengthwise, and then cut those halves again lengthwise so you have four pieces of even thickness
- Lay them flat, and depending on the size of your carrot, cut it into two or three pieces. Repeat the last two steps with all carrots.
- Once your carrots are a uniform size and shape, place them on the baking sheet and cover with olive oil, garlic powder and salt. Toss to coat.
- Place in the oven for 10 minutes, then flip and cook for another 10 until the edges are darkened but not burnt. It is common to have a couple of extra crispy bits.
- Serve with homemade mayo or aioli.
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