Saturday, 15 February 2014

Low Carb Fries (Chips)

Sometimes you really just need a big pile of fries to make a meal perfect. But with 15g of carbohydrates per 100g of potato, it's not an option for someone eating a low carb diet. Enter the turnip. With just over 4g of carbs per 100g, it's the perfect option for making a crispy serving of keto-friendly chips.

Now, I know what you're thinking. Turnip? Ew. Your Mum made you eat it mashed with boiled ham and soggy potatoes on Sundays. Gross.
I'm not going to lie to you- they don't taste exactly like potato chips. Hold on, don't leave yet- hear me out!

The cinnamon takes some of the turnipyness away, while the parmesan and oil give the chips a lovely crisp coating. Each one is a treat to bite into, particularly when you haven't had potato fries in months. Trust me, try these once and you'll never look back.

Serve with a juicy steak or, if you're really looking for some comfort food, a gorgeous cheese-filled beef burger.

1 Turnip
3 Tablespoons Dried Grated Cheese (I used Castelli which is a mixture of hard cheeses)
2 Tablespoons Fresh Grated Parmesan (I used this one from Tesco)
1 Teaspoon Cinnamon
Olive Oil
Salt & Pepper


1. Preheat the oven to 200C/390F.

2. Chop the turnip into chunky chip-size slices, about a half an inch thick. Place in a mixing bowl.

3. Coat evenly with about a tablespoon of olive oil. For easy all-over coating, I love this Filippo Berio spray.

4. In a separate bowl, mix the cinnamon, dried cheese, parmesan and a pinch each of salt and pepper.

5. Sprinkle about half the mixture over the turnip pieces and stir so the seasoning is well distributed. Add the other half and mix again. Try to make sure each fry has an even coating.

6. Space out evenly on a grease-proof sheet or baking tray, and place in the oven for 30 minutes, turning once during cooking. Once the fries have turned a lovely golden brown and crispy they are ready to come out.

7. While the chips are still hot, sprinkle over with a pinch or two of salt. Adding the salt while the oil is still hot allows it to cling easier to the fries, and makes them taste extra delicious.


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