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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.
Instructions
[ See step photos See my tips ]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
Renee
0I want to share this recipe but it doesn’t give me the option ?
Wholesome Yum D
0Hi Renee, Where are you trying to share the recipe? You can always copy and paste the URL to the page anywhere you are trying to share.
Nanette
0Perfect for a burger, siracha mayo yum!!!
Diana
0I, and the family, LOVED these! It was so nice to dip fries in catsup and eat them guilt-free!
Yvonne Yonkers
0Rutabagas are very bitter.How do you get rid of the bitterness
Wholesome Yum M
0Hi Yvonne, The flavor is best during their peak season, which is September-November. Off-season, the rutabaga fries can soak in a bowl of salt water for 15-20 minutes, which will remove some of the starchiness and bitterness.
Emma Dudley
0Want to try these but what on earth is a rutabago? Never ever heard this word in my 50 years on this planet! Is it called something else as well? (I’m in UK).
Edward Burns
0A lot of people mistake rutabaga’s for large turnips
Msmoo
0I think they are swede!
Ce
0I believe the Scots call them Neeps.
Wholesome Yum M
0Hi Emma, A rutabaga is a root vegetable. It can also be called a Swedish Turnip. I hope you find one to try this recipe!
Jennifer
0We loved these! I made them for burger night with our neighbors and they raved about them too! They remind me of sweet potato fries. I ran out of room on my sheet pan and tossed the rest in the air fryer. I think we slightly preferred that, but both were so tasty! Thanks for such an awesome sub!
Miranda
0These actually tasted surprisingly good. However, although I went out and bought the pan with the grate on top for air circulation, mine came out looking burned, and they were not as crispy as they look on the picture, nor as I would like. I would appreciate some help before I review it.
Wholesome Yum M
0Hi Miranda, Sounds like your fries were baked too close to the heating element. I like to use the center rack in the oven, but if this is the result you got from the center rack, then you may want to move it down to the next level. Best wishes!
Patricia Schassburger
0We made the rutabaga fries and they were very tasty! We added additional seasonings such as paprika and garlic powder to add more flavor. My husband and I agree that although they aren’t quite as good as potato French fries, they are a reasonable substitute. The appearance and texture are very similar to potatoes.
Pam
0I spent three hours cooking these. The texture was perfect even though they were not crispy. But they were so incredibly spicy I couldn’t even eat them and I am so bummed because the inside texture was just like a potato. Anyway to make them less spicy. I have a very sensitive palate.
Wholesome Yum M
0Hi Pam, Are you sure you purchased rutabagas to use in this recipe? They are not spicy but have a mild earthy flavor and they definitely should not take 3 hours to cook.
Kelly Desjardin
0I use a lot of the Wholesome Yum recipes and use many of the products. I would like to see more weights used in recipes when determining serving size. Otherwise, a great information and recipe site!
Wholesome Yum M
0Hi Kelly, Feel free to use the button in the recipe card to switch from US cup to metric.
Rich
0Could you use Beef Tallow?
Wholesome Yum M
0Hi Rich, Absolutely!
Char
0Made these tonight – mine were not as pretty and I couldn’t get them to crisp up but they were delish! I cooked one batch in the oven & another in the air fryer, then I tried the oven baked in the air fryer but they were all still limp. But my husband & I loved them. I’ll keep experimenting to try get them crispy.
Bianca Rivera
0I am not exaggerating when I say every single Wholesome Yum recipe I’ve tried has been a success, & the rutabaga fries are no different. I made these with the Wholesome Yum reboots for chicken tenders. Easy to follow, clear & concise- my only complaint is I should’ve bought a smaller rutabaga because that thing was tough to slice through towards the middle.
Joella
0I’m about to make this recipe. I was wondering if it would be possible to fry these in canola oil? Would that work?
Wholesome Yum M
0Hi Joella, I’m not sure. The recipe I have is for baking the fries in the oven. I don’t know if they would have enough time to cook through when deep-fried. Also, I don’t recommend using canola oil. Check out this article for more information on clean keto fats: 15 Best Keto Diet Tips & Tricks.
Dylan Suriyaarachchi
0Hi I don’t have avocado oil, could I use olive oil or extra virgin coconut oil instead?
Wholesome Yum M
0Hi Dylan, Yes coconut oil will work in this recipe. Avocado has a more neutral flavor, but coconut will work just as well.
Phyllis Janowski
0These were great. I used Olive Oil because I did not have Avocado Oil and added a dash of garlic powder with the salt and pepper
Marni Dutter
0I’m not much for cooked rutabaga. Could I use jicama? Would this recipe cook time change for that veg?
Wholesome Yum M
0Hi Marni, No worries! I have a recipe for jicama fries here!
Sandra G.
0These are the best rutabaga fries I have tried so far! 🙂
I melted cheese curds on top for a keto twist on poutine. 😉
Sheila Chiumento
0Never tried rutabaga in my life. These were amazing, almost like sweet potato fries. Will make again and again
Christina Jorgensen
0Hands down the best keto fried EVER!!!!! Our Kids even LOVED them!!! I added basil to the recipe and its amazing!!! Definitely making this all the time!!!
Bobbi
0Wow…oh yeah!……these are freaking goooooood! These will become a fixture at my supper table from now on. Even my finicky 15 year old ate some, and she’s snooty about cruciferous veg. I had no idea there was such an excellent french fry dupe out there, and boy have we been missing out. Another wonderful recipe. Thanks a million!
Megan
0These were really good! But mine weren’t crispy at all. I’m not sure what went wrong.
comaes39
0First time eating rutabaga but I loved them! I will have to try them again but I am not sure what I did wrong since they were not crispy. I will try the air fryer next time or split them between two cooking sheets. I only used one rutabaga since it’s just me.
Wholesome Yum M
0Hi Comaes39, These rutabaga fries get a lightly crispy exterior, but they are not super crunchy like traditional deep-fried potatoes. If you would like to crisp them up further, you can finish them in the broiler for an additional 30 seconds. Just be sure to pull them before they get too dark.
Wholesome Yum M
0Hi Megan, The fries aren’t crispy all the way through, just the exterior. Was the pan super full when cooking? They need good air flow, or else they will be just as soft on the outside as they are in.