These french fries are crispy, flavorful and absolutely perfect! They can be eaten for breakfast or simply on their own for a snack.
My son loves French fries, I mean, he LOOOOOOVES them! If it was up to him, he would eat them for breakfast, lunch and dinner! Unfortunately, most fries are dunked in oil, which is not healthy at all. These have only 2 Tablespoons of avocado oil for the whole batch and they are oven-baked. Making them a much healthier alternative.
In order to get these baked fries extra crispy I dusted them in coconut flour and tossed them in avocado oil, but any oil will work.
This is a trick I learned from Danielle Walker’s book, Against All Grain. I added onion powder and salt for extra flavor and baked them off in the oven. The end result…perfection! Crispy, salty and full of flavor!
If you love these Crispy Baked French Fries, then you should check out my Crispy Oven Baked Sweet Potato Fries, they are OH SO GOOD!
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Check out these delicious gluten free/Paleo-ish recipes:
Best Gluten Free Waffles (Paleo)
No-Churn Vegan Strawberry Ice Cream
Crispy Baked French Fries
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 2-3 1x
Print Recipe
Pin RecipeDescription
Crispy Baked French Fries. They can be eaten for breakfast or simply on their own for a snack.
Ingredients
- 2 russet potatoes, scrubbed, rinsed and dried
- 2 Tablespoons avocado oil
- 2 teaspoons coconut flour
- 1/2 teaspoon onion granules
- 1/2 teaspoon Himalayan salt
Instructions
- Preheat oven to 400 degrees F.
- Cut the potatoes into matchsticks, 1/4 inch thick.
- Place the fries in a large mixing bowl, toss with avocado oil.
- In a small bowl, mix together coconut flour, onion granules and salt. Toss into fries and coat fries. You can use your hands for this.
- Line a large baking sheet (or 2 small sheets) with parchment paper and space fries thought. Be sure they do not touch.
- Bake in a 400 degree oven for 25 minutes or until French fries are crispy and slightly golden.
- Serve with ketchup or homemade mayonnaise.
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