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Get It NowMy Rutabaga Fries Make The Best Keto French Fries
Finding keto fries can be tough. Potatoes are certainly out of the question. And while I absolutely love zucchini fries and the texture of roasted rutabaga, I was missing the more traditional texture and form factor of regular potato ones. Enter these rutabaga fries! Here’s why they work so well:
- The texture is everything – These are soft on the inside, crispy on the outside, and just the right thickness to feel like the real thing. The flavor is different — they taste like rutabaga! The sweetness reminds me of sweet potato fries, but they’re still less sweet than jicama fries.
- Clean ingredients – No mystery oils or starchy fillers here. Just a real veggie, healthy fat, and simple seasoning. This is the cleaner, homemade kind of keto fast food.
- Low carb and gluten free – These crispy keto french fries satisfy my cravings with just 6g net carbs per serving. Compare that to over 50 grams for regular ones!
- Pairs with literally any main – I’ve served these with burgers, keto nuggets, even steak, and yes, they’re amazing dipped in keto ketchup. Or Big Mac sauce. Or anything, honestly.
I love these keto fries so much that I included them in my Wholesome Yum Easy Keto Carboholics’ Cookbook, packed with 100 easy keto recipes that will satisfy your carb cravings. Make them with me, and then tell me what you’re dipping them in first!
Reader Review
“Just made these tonight for dinner. They were delicious!! We had them with turkey burgers and asparagus. So yummy! My husband loves them and wants them all the time with burgers. Even my picky son loves them.” –Holly
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Ingredients & Substitutions
Here I explain the best ingredients for my keto french fries, what each one does, and substitution options. For measurements, see the recipe card.
- Rutabagas – These round root veggies have a beige bottom and purple top, although sometimes I’ve seen them be kind of brownish all over. They’re usually near other root vegetables at my local grocery stores, and look a lot like turnips, except larger and with a tougher skin. Another difference is I often see turnips with the greens intact, whereas rutabaga always has them removed.
- Avocado Oil – I’ve also used olive oil or even melted ghee.
- Seasoning – I kept it simple with sea salt and black pepper, but feel free to add spices. Sometimes I add garlic powder, smoked paprika, dried herbs, or even a pinch of cayenne. Grated parmesan cheese also makes an amazing topping, similar to my garlic parmesan potato fries.
TIP: Add a teaspoon of baking powder to make your rutabaga fries extra crispy!
How I Cut Rutabaga For Keto Fries
Cutting the keto fries is the hardest part of this recipe, but don’t worry! The skin is thick, waxy, and tough, and the vegetable itself is hard, but it’s easy once you get the hang of it. Here’s the easiest way I’ve found to peel and cut:
- Chop off the ends. This helps the rutabaga sit flat on the cutting board, and gives you a starting point for peeling.
- Peel it. I use this veggie peeler, which swivels so well and is 100X sharper than my previous one. Highly recommend! A paring knife works, though.
- Slice into rounds. I aim for 1/4 inch thick.
- Cut into sticks. Now your low carb fries are ready for oil and seasoning!
Below is a picture of the steps above: the peeled veggie, the half circles, and the final cut rutabaga fries.
How To Cook Keto French Fries
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Toss with oil and seasoning. In a big bowl, coat the rutabaga sticks with the avocado oil, sea salt, pepper, and any spices you want to use.
- Set up your baking rack. Place an oven-safe rack on a sheet pan (I use this set) and lay the fries out in a single layer. They get more crispy from the extra air flow.
- Bake in the oven until crispy. Pop them in the oven and bake until your keto french fries are golden and crisp on the outside, soft in the center. I’ve also cooked these rutabaga fries in the air fryer, which is faster. I have both options for you below!
My Tips For Peeling & Cutting
- Smaller rutabagas are a little easier to peel. This is because their skin is less tough. I don’t like super small ones, though, because then the fries turn out too short.
- If you have trouble getting leverage to peel, you can cut the rutabaga in half. This gives you more surface area against the counter while peeling.
- If the skin is extra tough, slice into circles first and then peel those. I described this method in my roasted rutabaga recipe.
- I stack the rounds and slice them all at once. You can do a few at a time if all feels unstable.
- Cut the keto french fries to the same thickness. This is important so that they cook evenly.
- Thickness will affect the baking time. I usually do 1/4 inch thick. I’ve also tried 3/8 inch and that works well, but takes longer in the oven.
- More recently, I started using my french fry cutter after peeling. It saves me so much time, plus it’s fun to use!
Keto French Fries (Rutabaga Fries)
My rutabaga fries make the best keto french fries! They're crispy on the outside, soft on the inside, and just 6g net carbs per serving.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Peel the rutabagas. Slice them into circles, 1/4-inch thick. Stack the circles and slice them into sticks, 1/4-inch wide.
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In a large bowl, toss the rutabaga sticks with avocado oil, sea salt, and black pepper.
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Place an oven safe rack onto a large baking sheet (I use this set). Arrange the fries in a single layer on the rack.
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Bake the keto french fries for 35-45 minutes, until they are soft on the inside and golden on the outside.
Alternatively, you can cook the rutabaga fries in the air fryer for 15-20 minutes, shaking the basket halfway through. You'll need to cook them in batches to avoid crowding.
Did You Like It?
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Maya’s Recipe Notes
Serving size: ~10 fries, or 1/8 of the entire recipe
- Peeling & cutting tips: Check out peeling and cutting instructions, plus my tips to help make it easier.
- Storage: Like regular ones, these keto fries are definitely best fresh, but if you have leftovers, keep them in the fridge for up to 3-4 days.
- Meal prep: You can cut the rutabagas a couple of days in advance, and wrap in damp paper towels so they don’t dry out.
- Reheat: You can use your oven or air fryer to crisp them up again, but I recommend 350 degrees F to avoid getting the fries to dark.
- Freeze: I recommend baking the fries for at least 5-10 minutes before freezing. Then, freeze them on a parchment paper lined baking sheet until solid before transferring to a zip lock bag. They’ll keep in the freezer for 3-6 months, and you can bake or air fry them right from frozen.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto French Fries
Serving Ideas
I’ve got plenty. Here are my favorite ways to enjoy these low carb french fries:
- Dipping sauces – My favorites are spicy mayo and ranch, but you can’t go wrong with sugar-free ketchup (shown above), BBQ sauce, or even Big Mac sauce.
- All the burgers – I’ve made these keto fries with all kinds of burgers, but they’re especially good with my crispy smash burgers or juicy beef burgers. When I want something lighter, try my air fryer turkey burgers or chicken burgers. They even hold up next to bold flavors like lamb burgers!
- Childhood-inspired mains – My keto chicken nuggets, bacon-wrapped hot dogs, and low carb chicken tenders bring back nostalgia paired with these rutabaga fries. And even my own kids like them!
113 Comments
Yvonne Yonkers
0How do you deal with the bitterness of rutabages?
Wholesome Yum M
0Hi Yvonne, If you are bothered by the bitterness of the rutabagas, you can soak them in salt water for about 10 minutes prior to cooking.
Debi T
0Great alternative to french-fried potatoes. They taste great and are easy to make. Keep cooking!
Judy
0I really love that you showed this technique! I think I can use it multiple ways.
Tracey
0Hi – more of a question.. has anyone tried these in the air fryer?
Mitchell
0Is there an air fryer version for this recipe?
Wholesome Yum A
0Hi Mitchell, you might be thinking of my air fryer jicama fries!
Jules Shepard
0WOW! Can’t wait to give these a go – always looking to mix things up a bit. Thanks for the recipe!
Alisa Fleming
0I’ve only bought a rutabaga once, and I loved it, so I’m not sure why I haven’t bought one since! I definitely need to try this recipe since we are huge fans of roasted veggies. I like a little variation – is there another low carb vegetable that might “french fry” well with these?
Wholesome Yum A
0Yes, Alisa! Try jicama fries!
Milisa
0Using the baking rack is genius! I’m so glad to have found this easy recipe. My family loved these.
Tayo
0Thank you for such a great recipe! I really miss fries on a keto diet and have never tried rutabaga fries but now I am really excited to try this!
Sara Welch
0My kids are in love with this recipe! Excited to make it again later this week; huge hit in our home!
Lisa Bryan
0Love this idea for a french fry! Rutagaba isn’t something you normally see, but will definitely make for a great french fry!
Beth
0I have never heard of rutabaga fries but you sold me on the 6 grams of net calories!! They look nice and crispy yet healthy – Perfect!!
Chris Collins
0I’ve never had Rutabaga fries but after reading this I’m totally giving them a try!!
C Buxton
0Great idea but I’ve never really liked the texture of baked fries. Can these be fried in oil like traditional fries?
Wholesome Yum A
0Hi C, I’ve never deep fried these but an air fryer should work. Try 10-15 minutes at 375 and shake the basket halfway through.
Marcelle
0Can these be done in an air fryer?
Wholesome Yum A
0Hi Marcelle, I haven’t tried but I think it would work. Try 10-15 minutes at 375 and shake the basket halfway through.