Crispy Vegetable Fries (Low-Carb & Gluten-Free)

Craving fries but want to keep things low-carb, gluten-free, and healthy? These Crispy Vegetable Fries are the perfect answer. Made with a mix of fresh vegetables and coated in coconut flour, they deliver all the crunch and satisfaction of classic fries, without the carbs or gluten.

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Why You’ll Love These Fries

• Crispy and golden on the outside, tender inside
• Naturally low-carb and gluten-free
• Baked, not fried, for a lighter, healthier snack
• Perfect for dipping in your favorite sauces
• Easy to customize with your favorite veggies

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Crispy Vegetable Keto Fries

Ingredients

• Celery root (celeriac)

• Eggplant

• Zucchini

• Sweet potato

For the crispy coating:

• Coconut flour

• Nutritional yeast (optional, but makes them extra crispy)

• Smoked paprika

• Garlic powder

• Dried herbs like thyme, oregano, or basil

• Salt & pepper

• Optional: chili flakes or cumin for warmth

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Instructions

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

2. Slice the vegetables into fry shapes. Thin sticks crisp best. Pat dry if very moist (especially eggplant or zucchini).

3. Mix the coating

   • In a large bowl, stir together coconut flour, nutritional yeast, and all your herbs and spices.

4. Toss to coat

   • Add your sliced vegetables into the bowl and toss thoroughly until coated. No oil needed — the natural moisture from the veggies helps the coating stick.

5. Bake

   • Spread in a single layer on a lined tray. Don’t overcrowd.

   • Bake for around 25–35 minutes, flipping halfway, until golden and crisp.

6. Cool slightly before serving

   • They’ll firm up a little more after resting.

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Dipping Ideas

I served mine with two dips:

• A rich, tangy vegan mayo (or regular if preferred), topped with fresh basil

  
  
  

• A classic ketchup, paired with greens for freshness

  

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Notes

1.  I used a mix of celery root, eggplant, zucchini, and sweet potato, but if you want to make the recipe for a strict keto or low-carb version, you can simply skip the sweet potato and stick to the low-carb options; the recipe still turns out crispy and flavorful.
2. Coconut flour: This flour absorbs moisture and helps the fries turn golden and crisp without oil. It also adds lightness. 

If you don’t have coconut flour, you can try:

• Almond flour – won’t be as absorbent, but still adds crunch
• Lupin flour or flaxseed meal – lower-carb options, good for texture
• Chickpea flour – not keto, but works well for a firmer coating

Just note that results may vary depending on the flour’s texture and absorbency

3. Nutritional yeast: Adds crispiness and subtle savory flavor. Optional but recommended.

4. Serving tip: Let the fries rest a few minutes after baking — they’ll get crispier as they cool.

5. Reheating: Best fresh, but you can reheat them at 200°C for a few minutes to bring back the crunch.

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Nutritional Information (per serving, around 150g of vegetables)

Based on non-starchy veggies like zucchini, celery root, and eggplant.   Values may vary if using more sweet potato or other veggies.

• Calories: ~100–130 kcal

• Fat: ~3g

• Carbohydrates: ~10–14g

• Fiber: ~4–6g

• Net carbs: ~4–8g

• Protein: ~3g

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