3 French Fry Alternatives to Try Before the Summer Fries By!

3 French Fry Alternatives to Try Before the Summer Fries By!

July 08, 2021

Now that it’s summer, BBQ season is officially among us. What goes better with burgers and hotdogs than hot French fries or crispy potato chips.  Not to mention it is no secret that kids love fries.  These homemade healthier fry and chip alternatives are baked making them lower in calories and fat and a healthier option for the whole family to enjoy.  No time to cook?  Try our new summer collection which includes delicious meals perfect for backyard family dinners, taking with you on vacation or enjoying with friends.

Garlic Parmesan Carrot Fries

Garlic Parmesan Fries: Go Blog

Ingredients:

  • 2 carrots, cut into sticks
  • 1 Tbsp oil
  • ¼ cup parmesan cheese, grated
  • 1 Tbsp garlic powder
  • 1 tsp pepper
  • ¼ cup fresh parsley, chopped
  • ½ tsp salt
  1. Preheat oven to 400°F and line a baking tray with parchment paper.
  2. In a large bowl mix the ingredients with the carrot sticks.
  3. Spread on baking sheet and bake for 15-20 minutes.
  4. Garnish with extra parmesan cheese and parsley and enjoy!

 

Pasta Chips

Pasta Chips: Go Blog

Ingredients:

  • 8 oz pasta, cooked
  • 1 Tbsp olive oil
  • 3 Tbsp parmesan cheese, grated
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Served with whipped feta dip (recipe below) or tomato sauce
  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the cooked pasta with olive oil, parmesan cheese, Italian seasoning, garlic powder, salt and pepper.
  3. Bake for 20-25 minutes, tossing regularly until crispy.
  4. Dip in your favourite sauce and enjoy!

For the whipped feta dipping sauce, add 4 oz feta to a food processor and pulse into crumbs. Add 2 oz Greek yogurt, 1 garlic clove and 2 Tbsp olive oil and mix until creamy, about 4-5 minutes.

 

Zucchini Fries

Zucchini Fries: Go Blog

Ingredients:

  • 4 zucchinis, quartered lengthwise
  • 1 cup panko
  • ½ cup parmesan cheese, grated
  • 1 tsp Italian seasoning
  • ½ cup flour
  • 2 eggs, beaten
  • Salt and pepper to taste
  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. In a large bowl combine the panko, parmesan cheese, Italian seasoning, salt and pepper and set aside.
  3. Dredge the zucchini in flour, dip into eggs, then dredge in panko mixture and press to coat.
  4. Place zucchini onto baking sheet and bake for 20-22 minutes, until golden brown and crisp.
  5. Enjoy!

All recipes inspired and adapted from Tasty, Damn Delicious and Feel Good Foodie.

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO