I know, I say turnip and most of you groan. I wasn’t a big fan of it growing up but have learned to love this root vegetable and they make amazing fries, I promise!
With only 4g net carbs per 100g, turnips make a great low-carb alternative to white potatoes. They are super low-calorie, an awesome source of Vitamin C, detoxifies the blood and full of anti-oxidants. And don’t toss out the greens, they are packed with vital nutrients too. Fry those up with some butter or oil, so good!
This recipe uses a mixture of pork rinds and spices to crisp up the fries. You could also swap the pork rinds for bread crumbs, but they would clearly not be as awesome or as low-carb. If you’re not a huge fan of turnip try it with rutabaga or jicama.
Makes 4 Servings
1 medium turnip, peeled (about 275g raw)
2 oz pork rinds
1 egg + 2-3 Tbsp water, beaten
1/2 tsp paprika
1/2 tsp garlic powder
Fresh cracked pepper
Preheat oven to 4ooF and line two baking sheets with parchment paper.
Using a mandolin or very sharp knife, carefully cut turnip into 1/4″ fries, set aside.Add pork rinds to a blender and blend into crumbs (alternately you could use Bacon’s Heir Pork Dust, the work is done for you!) Transfer to a bowl and mix in the dry spices. In a separate bowl, beat egg and water together. Dip turnip fries into the egg mixture, then into the pork rinds/spices. Lay on baking sheet. Make sure you space them out and they do not overlap to ensure ultimate crispiness! Repeat until all the fries are coated.Bake for 20 minutes, flipping once halfway through. Remove from oven.Crispy low-carb fries made without potatoes! Click To Tweet
Serve with your favourite dipping sauce or low-sugar ketchup.
Nutritional Info per serving
113 Calories, 4g Carbs, 1g Fibre, 3g Net Carbs, 7g Fat, 10g Protein, 2.5g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.