Need more low-carb sides? Try my zucchini fries, keto mac and cheese, or keto coleslaw next. I was a picky eater growing up (shocking, I know), and there were many times when French fries were the ONLY thing I’d eat willingly. Those days are long gone, but I still love French fries. While OG fries may not be keto-friendly, I’ve recently begun making low carb fries with my favorite root vegetables (hello jicama fries!), and my rutabaga fries have been a huge hit.
Why I love this recipe
No alternative flours needed. Most keto fry recipes don’t have any veggies in them, instead relying on a formulation of flours and thickeners. They make LOOK like fries, but the taste is totally off. Just 3 key ingredients. Just rutabagas, oil, and seasonings. Air fryer or oven instructions. I usually make them in the oven, but I break out the air fryer when I need instant gratification. They’re actually healthy. Rutabagas are rich in antioxidants, vitamins, and fiber, making them the perfect quick, gluten-free side dish.
Ingredients needed
Rutabagas. They’ll need to be washed, peeled, and sliced into ⅛-inch thick slices. If you can’t find rutabagas, make turnip fries instead. They’re similar in texture with a slightly milder flavor. Olive oil. Gives the fries flavor and a golden brown color. Rosemary. Optional, but it adds a complimentary flavor. I prefer fresh rosemary but dried can be used in a pinch. Salt and black pepper. To taste.
How to make keto French fries
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 200C/400F and line a large baking sheet with parchment paper. Step 2- Season. Slice the rutabagas into thin, 1/8-inch slices. Place them in a mixing bowl. Toss to coat in olive oil and seasonings. Step 3- Bake. Transfer the seasoned rutabaga fries to the lined sheet and bake for 15-17 minutes, tossing every 5 minutes.
Arman’s recipe tips
Soak them first. I don’t always do this, but when I want to guarantee extra crispy fries, I’ll soak the sliced rutabagas for at least 30 minutes, pat them dry, then add the seasoning. Swap the spices. Play around with whatever is in your spice pantry. Garlic powder, onion powder, paprika, or parmesan cheese are great options. Check them often, and rotate the fries every 5 minutes or so for them to cook evenly and get extra crispy. Make your favorite dipping sauce. Fries are really just vessels for dipping sauce, so whip up some keto honey mustard, sugar-free ketchup, or keto ranch dressing to dip them in.
Storage instructions
To store: Leftover keto French fries should be stored in the refrigerator in an airtight container for up to three days. Yes, and it’s almost identical to my air fryer French fries recipe. For air fryer keto fries, prepare them as instructed. When you’re ready to cook, add them to a single layer in an air fryer basket and air fry for 12 minutes, flipping them halfway through. To freeze: Place uncooked fries in a ziplock bag and store them in the freezer for up to six months. You can cook them from frozen, but increase the bake time to 25-30 minutes. Reheating: Either reheat in a preheated oven or a non-stick pan. Avoid microwaving them, or they will be limp and soggy.
Frequently asked questions
More savory keto recipes
Cauliflower casserole Bacon-wrapped asparagus Keto mashed potatoes Keto cheese bread
