How to Make a French Fry Out of (Almost) Any Vegetable
When you think french fries, you think potatoes, right? But who made spuds the king of the fry? Turns out, lots of delicious vegetables make great finger food, and there’s no need to deep-fry!
One recipe, endless possibilities. The instructions below work for any and all of the following vegetables:
• Avocado (left): pitted and peeled; cut into wedges, dipped in flour, then egg whites and then seasoned bread crumbs
• Carrots: peeled and cut on a diagonal for oval pieces or cut into sticks for fries
• Yukon gold and red potatoes: peeled or unpeeled; cut into wedges or fries
Preheat the oven to 400 degrees.
Coat a large baking sheet with cooking spray.
Cut the vegetables into uniform sizes.
Arrange the pieces on the prepared baking sheet, in a single layer.
Bake for 20 for 30 minutes, until golden brown and crisp.