Curried Squash Fries With Spicy Ketchup

Total Time
40mins
Prep 10 mins
Cook 30 mins

You MUST give these fries a try. They are a low calorie fix for when you are really craving some salty fried goodness. Simple to make, they require a little TLC for crispiness but it is soo worth the effort. Serve with anything, but especially turkey burgers and sandwiches. You can dip them in anything you like and each serving of fries has ONLY 75 calories! Yum yum! Tips for crispy fries: 1. Soak the cut fries in salted water for at least an hour. I have no scientific reason as to why this works, but it does. The soaked batches crisped much better than the unsoaked batches. 2. Space fries at least 1″ apart on all sides. Overcrowding leads to sogginess 3. Flip fries halfway through the cooking time. Unfortunately, this has to be done by hand. Be careful cause they’re hot. 4. Cook fries on a cooling rack. That way air circulates around them as they cook. 5. If you don’t have a cooling rack or (like me) only own a small one, cook the fries on parchment paper. Again, I have no explanation for this except it works. The batch I baked on tin foil did not come out well. 6. Pat fries completely dry before tossing with olive oil. Get rid of all excess water or else they will steam rather than bake in the oven. From Dara at generationyfoodie.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Soak fries in water for at least an hour.
  3. Pat fries completely dry.
  4. Place fries in a gallon sized Ziplock container.
  5. Add olive oil and curry powder to the bag.
  6. Shake until the fries are evenly coated with oil and curry powder.
  7. Arrange fries on a parchment lined cookie sheet approx 1″ apart.
  8. Bake for 15 minutes.
  9. Flip all the fries over and then bake another 15 minutes.
  10. To make the ketchup, whisk together ketchup, cayenne, turmeric and coriander.
  11. Serve fries hot with ketchup.

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