French fries might be the world's greatest side dish, but there's no rule that says they have to start with a potato. Cut almost any sturdy vegetable into sticks, give it a crisp coating or a hot oven, and you've got something every bit as snackable as the classic.
Some of these swap in another vegetable, like zucchini, carrots, turnips, daikon or butternut squash. Others aren't vegetables at all: squeaky halloumi, creamy polenta, chickpea flour, tempeh and even avocado all make excellent fries. Many are baked rather than deep-fried, and several are vegan, gluten-free or low-carb.
From crispy breaded zucchini sticks to roasted turnip fries that taste surprisingly close to the real thing, here are 15 of our favorite ways to make fries without potatoes.
Fries Without Potatoes
Halloumi is one of the few cheeses that holds its shape in a hot oven, which makes it perfect for fries. The sticks get a crisp coating of coconut and almond flour with smoked paprika, then bake until golden outside and soft and squeaky inside. Serve them with the creamy avocado mayo from the recipe.
These zucchini fries get a savory breading of breadcrumbs, nutritional yeast, paprika and garlic, then pan-fry in a thin layer of olive oil until crunchy. The fries themselves take only about 15 minutes; the garlicky cashew dip needs cashews soaked for 4 hours (or simmered for 15 minutes), and it's so good you'll want to make extra.
Turnips are the closest thing to a potato fry in this whole list. Roasted in hot oil with onion powder and paprika, they turn golden at the edges and tender in the middle, with a mild flavor that loves ketchup. Bonus: they're keto-friendly.
Baby eggplant gets dipped in a flax egg, rolled in panko and baked until the outside is crunchy and the inside is meltingly tender. The curried cashew aioli makes them feel like a restaurant appetizer, and the whole thing is vegan.
A tube of precooked polenta is the shortcut to these golden, crisp-edged fries. While they bake, roma tomatoes and garlic roast on the rack below and get blended with basil and balsamic into a fresh dipping sauce.
Zucchini sticks get a crunchy coat of panko, Parmesan and a little chili powder, then bake at a high heat for about 20 minutes. Serve them with the creamy avocado-dill dipping sauce, and watch them disappear at your next game day.
Just four ingredients make these steak-cut squash fries. A toss in oil and sriracha gives them a gentle kick, and a long roast brings out butternut's natural sweetness and browns the edges. Drizzle on extra sriracha if you like more heat.
Chickpea flour cooked with sumac sets up like polenta, then gets cut into sticks and fried until the outside is crisp and the inside is creamy. A dusting of Aleppo pepper and a side of harissa for dipping make them irresistible.
Slices of firm avocado get an almond flour and flaxseed coating and bake for just 10 minutes. The crust turns golden while the avocado inside goes warm and buttery. Dip them in sour cream spiked with chipotle powder.
From Martha Stewart's Vegetables, these carrot fries are tossed with olive oil and finely grated Parmigiano-Reggiano, then roasted until crisp. With only four ingredients, they're easy enough for a weeknight and pair perfectly with a veggie burger.
Strips of tempeh get sauteed in olive oil and soy sauce with chili powder or jerk seasoning until golden and crisp. They're a protein-packed take on fries, and the zippy horseradish-dill mayo is the perfect dip.
Want to make polenta fries from scratch? Cook the cornmeal, let it set in the fridge for a few hours or overnight, then cut it into sticks and crisp them in a hot pan or oven. Serve them with marinara, olive tapenade or hot sauce for dipping.
Daikon radish loses its peppery bite in a hot oven and turns tender and golden. A massage with olive oil, paprika and onion powder is all the seasoning these fries need, and they're done in about 25 minutes. Finish with flaky sea salt.
No breading needed here. Zucchini matchsticks get tossed in olive oil, Parmesan, Italian seasoning and paprika, then roast until the cheese turns crisp and golden. They're on the table in 20 minutes.
This vegan food hack skips hours of cooking and chilling by starting with a tube of precooked polenta. Cut it into fry shapes, toss with a little oil and bake until crisp. Season them however you like, or keep them plain with ketchup.
Tips for Crispy Veggie Fries
Most vegetables hold more water than potatoes do, so a few small habits make a big difference:
- Cut them evenly. Sticks of the same thickness cook at the same rate, so you won't end up with some burnt and some soggy.
- Pat them dry. Blot watery vegetables like zucchini and turnips with a towel before seasoning or breading them.
- Give them space. Spread the fries in a single layer on the baking sheet. Crowded fries steam instead of crisping.
- Use high heat. The oven-baked recipes here roast at 400 to 450°F. A rack set inside the baking sheet helps breaded fries crisp on both sides.
- Serve them right away. Veggie fries soften as they cool, so bring them to the table hot, with a good dip.
And if you love these veggie fries, be sure to check out these other delicious ideas:
Millie | Add A Little says
The eggplant fries sound beyond awesome!
Sam @ PancakeWarriors says
yum the asparagus and the portobello mushroom are making me swoon! Thanks for sharing! this is a great resource!
Laura (Tutti Dolci) says
That cashew aioli sounds beyond good!
Kammie | Sensual Appeal Blog says
I feel like this post was made just for me. So thank you 😉