LOW CARB PUMPKIN FRIES
Pumpkin Fries gives you the feeling of the real fries or wedges you have been craving for, for a long time. Easy, fast and tasty.
Pumpkin fries have been on my list for a very long time.
Pumpkins are most of the time associated with Halloween or Thanksgiving, but as they are available from the end of the summer and have lots of nutritional values, why not to add them once a while onto our tables. Positive is, that they are very low in calories, but at the same time rich in vitamins and minerals. And what I just found out, the amount of antioxidants and potassium inside them helps us greatly with our vision. That is the main point for me since I do spend the almost whole day, every day on a computer. (except when I am cooking for you and my family) And apparently, they help with diabetes. The second point for our family.
Those Pumpkin fries can go with almost anything.
They could be eaten alone (which is in most cases with us) or could be added to the main course with salad or meat.
We have actually only started experimenting with pumpkins about 2 years ago. I was always concerned a bit with the higher amount of carbs in it, compared to the other vegetables. But as I have seen it everywhere as a much healthier and lighter version of fries, I gave up and tried. I have researched how much carbohydrates they have, tried it with few pieces for my daughter to see where the sugar takes her. But to my surprise, it really acted
For that reason we have said, we will try a few more recipes. Last year we have made the soup a few times, Pumpkin spread and dips, but the most favorite out of all were fries. Or wedges. To me, fries or wedges tastes almost the same. And they definitely give you that real fries or wedges satisfaction. I would really compare it a bit to sweet potatoes, which are healthier than normal potatoes, but still much much higher in carbs compared to a pumpkin. And the second part is, my daughter never liked sweet potatoes, so I have one worry less.
But if you still would like to try our Roasted Low Carb Pumpkin Soup Recipe, have a look, especially at the photo, where I have added to that baked a whole pumpkin to use it as a casserole to place the soup into.
The taste of those Pumpkin Fries is really perfect.
Sweeter on one side, but when salt and few herbs or spices added, it gives you a perfect combination. Last year we have made it at least 50 times. I even took a few pictures. At that time I was still not shooting any videos. But as I was looking at the images again now, I have realized they are really terrible.
I can not say that I am perfect at it, but I already see the difference from last year. So had to do a bit of reshooting again for you all. They are a bit difficult to cut when pumpkins are raw, but I promise, you do not even have to peel them. Once placed into the oven, the skin softens nicely and gives it a lovely crunch afterward.
Soaking or not?
I would recommend soaking those Pumpkin Fries in water once you cut them. You can leave it overnight, but if you have no time, even a half-hour before baking should be sufficient.
Just make sure to dry them properly before placing into the oven. This will take a bit of extra starch out of them and once they are in the oven, they will get a bit more crispy. Also, I have heard from my friend, that you can boil the fries after cutting for a few minutes to add even more crispiness.
I have not tried it myself, because, well laziness? Every time we buy a pumpkin, we want to have the fries or wedges like now, really fast. So no precooking. I just love this end of the summer season, because my fridge is full of veggies and berries from my mums garden.
We normally stay at my parent’s house throughout the whole month of August and just before school starts on return home, my mum packs me the whole car. And as an addition, I have always with me a full box of avocados, which I especially buy in one of the shops in Slovakia.
I always take like at least 20 pieces, keep them in the fridge and take every day 2 pieces to soften. this works perfectly for the whole month of September. But it only works with avocadoes bought from Slovakia. I still have to find the perfect ones in Austria, but I guess was not so lucky. But why do I write about avocados? That should be in another story.
Have a look at our superb Collection of 25+ Top Keto and Low Carb Pumpkin Recipes to choose from.
STOP STOP STOP
Back to the Pumpkins and our Pumpkin fries. Since I can say we are pretty new to the pumpkin adventure (2 years is new to me), I have bought today a butternut pumpkin. Will try to make fries as well, but probably something else. If you have some great recipe, do let me know. Would appreciate. The thing is, that this pumpkin is so huge, I can probably make 3 dishes out of it. So shoot. I will be really happy.
Now for the recipe:
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- 1 medium size Pumpkin
- Extra Virgin Olive oil
- Heat up the oven to 180C or 350F
- Wash and clean the pumpkin
- Cut it into half and clean out all of the seeds.
- Cut the rest of the pumpkin into fries like slices. You do not have to peel the pumpkin. It will nicely soften in the oven
- Optional: Soak the pumpkin fries in the water for overnight or if in a hurry half hour before baking. This will take extra starch from Pumpkins and make them a bit crispier.
- Optional: You can also boil it for 2-3 minutes to make them even crispier
- Take the fries out of the water and dry properly
- Once dried, place it in a bowl and sprinkle with Olive oil, salt, pepper and fresh parsley
- Spread on a Baking sheet covered with Parchment paper
- Place it into the oven and bake for approx 25 minutes
Amount Per Serving Calories 64 Total Fat 4g Carbohydrates 8g Fiber 1g Protein 1g
But if you still have lots of Pumpkins and do not know what to do with them, why not trying those Pumpkin Pie Cupcakes from a dear friend of mine.
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