Chef notes
I love this recipe because it tastes super indulgent and my French-fry fanatic friends gave it a two thumbs up. French fries are deliciously addictive! But of course, they're not exactly the healthiest dish on the block. I subbed in carrots as the base because they're rich in nutrients like fiber, potassium, and beta-carotene, and they crisp up nicely when you bake and broil them.
Swap options: Feel free to experiment with other toppings like Parmesan and garlic, or a sprinkle of Mexican cheese and jalapeños.
Ingredients
- 10-12 medium carrots, peeled and sliced into sticks
- 1/2-1 teaspoon Kosher salt
- 3 strips turkey bacon, cooked and crumbled
- 3/4 cup shredded 2% sharp cheddar cheese
- 2 tablespoons chopped scallions
- 1 dash hot sauce, preferably Franks RedHot (optional)
Preparation
1.Preheat the oven to 425°F.
2.Lay the carrots in a single layer on a baking sheet. Liberally coat with nonstick cooking spray and sprinkle with salt. Roast for about 25 minutes, or until some of the edges start to char. Finish under the broiler for 1 to 2 minutes to make carrots crispy, watching closely to ensure they don't become overly burnt.
3.Remove fries from oven and evenly top with cheddar cheese, bacon and scallions. Place back in oven for 1-2 minutes, or until cheese is melted. Top with optional dash of hot sauce and serve.
