Unlike most ‘hot potatoes’, the French fry is one we’re always reluctant to give up. In fact, we’re rarely even willing to share. Why? Because they’re delicious. Fries, chips and wedges – they’re always good – but not particularly good for you. With that in mind, we’ve rounded up some of the most nutritious alternatives. They’re baked not fried, easy to make and will leave you satisfied without the guilt. Season them to your heart’s desire.
Baked green beans make for an excellent healthy snack. Season, then sprinkle with Parmesan cheese for a chip substitute that’s sure to hit the spot. You can easily make them yourself, or try them at Oliver’s next time you’re on the road.
Similar in texture to hot chips, carrot fries make a good companion for any burger. Cut them lengthways and bake them in the oven. Try dipping them in guacamole as a healthy substitute for aioli.
Crispy, crunchy and delicious; zucchini chips have all your favourite French fry qualities. They can be sliced into circles or strips depending on your preference, and are simple to make.
Apple chips take longer in the oven than some of the other alternative fries, but they’re sweet, easy to make and well worth the wait. Cut them into thin slices and sprinkle with cinnamon.
If you’re not a fan of kale, don’t write these off just yet. Kale is much better in chip form. Break the leaves into small pieces, toss with olive oil and season with salt before baking on high. For extra flavour, try adding chilli flakes or lemon zest. We love ours sprinkled with nutritional yeast.
Ok, ok, we know these are still potato but we couldn’t leave them out. And after one bite, you’ll know why. They’re undoubtedly the most similar to hot chips, but better for you. Make sure they’re baked or grilled, and use herbs and spices to add flavour instead of piling on the salt.
Long and thin, asparagus make the perfect fries. Keep them long and you’re guaranteed to draw the big chip every time, or cut them into soldiers for a bit-size snack. Sprinkle them with Parmesan before baking.
Most closely aligned with a potato crisp, beetroot chips are best when they’re sliced super thin. If you’re not so sharp with the knife, try using a wide grater. Drizzle with oil, season to your desire, and pop them in the oven until they’re crispy.
These look like potato chips and taste just as good too. Cut them into thin strips, tossed with olive oil and season them with salt and pepper. Try adding paprika for some extra flavour.
Pumpkin strips (thick or thin) are soft in the middle and crispy on the edges. They’re perfect served as a side or eaten as a snack.