Ingredients (serves 2–3)
- 2 medium carrots, peeled and cut into fries
- 1 medium sweet potato, peeled and cut into fries
- 1 zucchini, cut into sticks
- 1–2 tsp olive oil (or avocado oil)
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- ¼ tsp black pepper
- ¼ tsp salt (or to taste)
- Optional: pinch of cayenne for heat
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss veggies: In a large bowl, combine all cut vegetables, oil, and seasonings. Toss well so everything is coated.
- Arrange on baking sheet: Spread fries in a single layer, leaving space between sticks for crispiness.
- Bake: 20–25 minutes, flipping halfway through, until golden and crispy at the edges.
- Serve: Sprinkle with fresh herbs (like parsley or thyme) or serve with a vegan dipping sauce (ketchup, sriracha mayo, or tahini).
Tips for Extra Crispy Fries:
- Pat veggies dry before tossing with oil.
- Don’t overcrowd the baking sheet—use two sheets if needed.
- Toss fries halfway through baking for even crispiness.
- Use cornstarch or chickpea flour (1 tsp per cup veggies) for a slightly crunchier coating.
Nutrition Estimate (per serving, 1 cup fries)
Calories: 120 kcal, Protein: 2 g, Fat: 3 g, Carbs: 22 g, Fiber: 4 g, Sugar: 7 g