Two things I don’t understand in the world (among many): how fax machines work and people who don’t like fries. If it was acceptable and my body felt okay doing it, I would eat a whole basket of fries for a meal. They are the best! Unfortunately, I don’t feel well doing that, especially when I eat fries at a restaurant.
It’s not that fried foods are bad in itself, it’s because restaurants usually use awful oils that are oxidized and so inflammatory to our bodies. This is why I usually make fries at home using potatoes or sweet potatoes and healthy, stable oils. Recently, I tried using plantains for the first time to make curly fries, and I couldn’t believe how I amazing they turned out!
I love garlicky fries so I tossed them in raw garlic before baking them, but if you don’t like garlic, you can leave them out. The best thing is that they are a healthy starchy snack and I feel great after eating them. If you love curly, crispy fries (AND YOU SHOULD), you gotta make these!
- 2 green plantains
- 2 tbsp avocado oil
- ½ tsp sea salt + more
- 2 cloves garlic, minced (omit for low FODMAP)
- Herbs of your choice (optional)
- Preheat oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- Slice off both ends of the plantains and score the skin lengthwise, being careful not to cut through the flesh. Peel off the skin and discard.
- Use a spiralizer at the thickest setting to spiralize the plantains. Cut the long strips into shorter, bite-sized pieces.
- In a large bowl, toss the spiralized plantain with the rest of the ingredients.
- Spread out over the parchment paper-lined baking sheet in a single layer. Do not crowd the pan. Use 2 baking sheets if necessary.
- Bake for 10 minutes.
- Remove from oven and flip over the fries carefully.
- Bake for additional 10-15 minutes.
- Sprinkle with more salt, then serve immediately.