Veggie Fries … A Great Side

My husband and I were intrigued to try Veggie Fries. Use the store locator on thee company website to find where they can be purchased near your home.. We liked the fact that Veggie Fries advertised they were Gluten Free, low in sodium, and Non-GMO.  Reading the package, I was delighted to learn that vegetables were the first ingredients.

I brought home Carrot & Potato and Broccoli & Potato to try. The store I visited did not have Kale & Tuscan Herb or Chickpea & Red Pepper varieties for me to explore…next time!

 

I followed the package directions and cooked the Veggie Fries for about 20 minutes (turning after 10) to develop a fry with an outer shell. Next time I may turn them more frequently so that all 4 sides have a moment to be “face up”.  I will add 3-5 minutes next time to develop a crispier fry due to my preference.

I served the fries with a veggie burger and a salad made with greens from our garden. We had dipping sauces of ketchup, mustard, sriracha spiced ketchup, and pesto for the fries. Personally, I liked them plain or with simple ketchup. 

If one had their eyes closed they would know they were eating a French fry as the potato flavor dominates. The carrot and broccoli lend color to the Veggie Fries as well as a subtle taste. The fries are not oily. I warmed them on non-stick Reynolds Aluminum Foil. When I removed them from the foil, just a trace of oil was noticeable.

This side dish will appeal to people of all ages. The come natural so that you can add spice to make them fit the tastes of your family. 

Preparation/Serving Suggestions:

·      Melt cheddar on the Broccoli & Potato fries to make a deconstructed Broccoli Cheddar Baked Potato

·      Sprinkle tarragon on the Carrot & Potato when serving

·      Sprinkle curry powder, garlic powder, or salt/pepper (or crushed red pepper) on the fries when in the oven. Season to taste.