Homemade vegetable fries, baked right in the oven, are a healthier way to get your fry fix. Just like potatoes, sturdy vegetables such as rutabaga, carrot, parsnip and zucchini, can withstand the heat of the oven needed for a crispy, golden-brown exterior and tender interior. These nutrient-rich frites offer great flavours and texture, in a healthy-carb package that was made for dipping.

Here are three simple variations of oven-baked French fries, along with a few tips on how to get them crisp, plus tasty dip ideas.

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Veggie Fry Baking Tips
– After slicing, pat vegetables dry with a cloth or paper towel to remove excess moisture.
– Coat veggies in cornmeal or panko bread crumbs to add another layer of crunch to the exterior.
– Use the convection setting on your oven if you have it; baking at a higher heat (400ºF to 425ºF) for slightly less time. Circulating air means a crispier exterior.
– Use a high-temperature cooking oil, such as grapeseed, avocado, camelina or olive oil (not extra-virgin) to avoid smoke in the hot oven.
– Enjoy the fries as fresh as possible – like their deep-fried counterparts, these will soften as they cool.
– Make sure your parchment paper brand can withstand heat up to 425ºF.

Dip Ideas
Classic ketchup
Curry mayonnaise
Tzatziki
Greek yogurt with chipotle and lime
Garlicky honey mustard
Marinara sauce
Homemade cheese sauce

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Rutabaga Herb Oven Fries

Prep Time: 5 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:
1 large rutabaga, peeled and cut into 1/2-inch matchsticks
2 Tbsp olive oil or grapeseed oil
1 tsp herbs de Provence or dried thyme
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Add all ingredients to prepared baking sheet and toss to combine; spread into a single layer.
3. Roast for 30 to 35 minutes, or until tender and golden brown on the underside. Serve.

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Italian Zucchini Panko Wedge Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
1/4 cup panko breadcrumbs
1 tsp Italian seasoning or dried oregano
1/4 tsp salt
2 zucchini, halved crosswise and lengthwise, cut into thick sticks
1 Tbsp olive oil or grapeseed oil

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Combine panko, Italian seasoning or dried oregano and salt on a plate. Coat zucchini in oil. Press zucchini into breadcrumbs and line up on prepared baking sheet.
3. Roast for 25 to 30 minutes, until zucchini is tender and golden brown on the underside. Serve.

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Sesame Carrot Shoestring Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
4 carrots, peeled, halved crosswise and cut into thin matchsticks
1 Tbsp olive oil or grapeseed oil
1 tsp toasted sesame oil
1 tsp black or white sesame seeds
1/4 tsp salt

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, toss carrots with olive oil, sesame oil, tamari and sesame seeds. Transfer to prepared baking sheet and spread into a single layer.
3. Roast for 25 to 30 minutes, or until carrots are crisp and beginning to caramelize. Serve.

For more healthy alternatives, check out these 13 baked versions of your favourite fried foods.