Keto French Fries

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:

1. Chop off the ends. This helps the rutabaga sit flat on the cutting board, and gives you a starting point for peeling.
2. 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.
3. Slice into rounds. I aim for 1/4 inch thick.
4. 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.

1. 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.
2. 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.
3. 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!

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!