TOP PICK OF THE WEEK: Veggie Fries - THE NIBBLE Blog
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TOP PICK OF THE WEEK: Veggie Fries

If the only way to get the family to eat more veggies is to feed them fries…well, Veggie Fries should become a very big brand.

You can make veggie fries, which substitute all or some of the potato for a more nutritious vegetable, from scratch at home.

Or, you can buy Veggie Fries, a new line that has debuted offering:

  • Broccoli fries (27% broccoli and beans)
  • Carrot fries (32% carrots and beans)
  • Chickpea & Red Pepper fries (25% chickpeas and bell peppers)
  • Tuscan Bean & Herb fries (29% beans and herbs)
  •  
    The all natural line mixes better-for-you vegetables and legumes in with potato, to deliver more fiber and vitamins. The fries are low in sodium and gluten-free.

    The company tried more than 300 recipes to create the perfect veggie fries: extra crispy on the outside, fluffy and tender on the inside. We hope you love them as much as we do.

    Learn more at EatVeggieFries.com.

       

    broccoli-fries-plate-bag-230

    One of the new fries in town: Broccoli Veggie Fries. Photo courtesy Healthy Life Brands.

     

    chickpea-red-pepper-plate-230sq

    Chickpea & Red Bell Pepper Fries. Photo
    courtesy Healthy Life Brands.

     

    The fries bake in the oven, and in just 18 to 23 minutes you’ll have crispy fries to enjoy with your favorite foods—or all by themselves as a lower-guilt fry snack.

    Serve them with your favorite condiments, or try a new one, like ponzu sauce—an Asian alternative to the malt vinegar preferred by the Brits instead of ketchup. Or take a look at these more unusual, sophisticated condiments from Chef Johnny Gnall.

    If ketchup is your condiment, take a look at the best ketchup brands. For example, blend your own chili paste and honey or hot sauce, a dip of balsamic vinegar and soy sauce, or flavored mayonnaise.

    And consider creating a signature fries recipe with different toppings.

     

      




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