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!
Crispy Plantain Curly Fries
- 2 green plantains
- 2 tbsp avocado oil
- 1/2 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.