Pick your veggie. Use rutabaga for the most potato-like taste, or turnips for a lighter flavor. Jicama also works but needs longer cooking to soften. Avoid carrots and sweet potatoes if you’re keeping carbs low.

Prep and cut. Peel and slice into fry shapes about 3/8-inch thick. Keep pieces uniform so they cook evenly. If using zucchini, cut thicker “steak fry” strips to reduce sogginess.

Par-cook for tenderness. Boil the fries in salted water for 8–10 minutes (rutabaga/turnips) until just tender when pierced but not falling apart. For jicama, boil 15–20 minutes. Drain well.

Dry thoroughly. Spread the fries on a clean towel and pat dry. Moisture is the enemy of crispness, so take your time here.

Season and coat. Toss fries with oil, salt, pepper, garlic powder, paprika, and onion powder. For extra crunch, add almond flour and Parmesan at the end so it sticks to the oil.

Choose your cooking method. Oven: Preheat to 425°F (220°C). Line a sheet pan with parchment. Spread fries in a single layer without crowding. Bake 20–25 minutes, flipping once, until golden and crisp at the edges.

Air fryer: Preheat to 400°F (205°C). Air-fry in batches for 12–16 minutes, shaking halfway. Don’t pile them in or they’ll steam.

Skillet: Heat a thin layer of oil over medium-high. Pan-fry in batches, turning occasionally, 8–12 minutes until browned and crisp.

Finish with flair. Taste and adjust salt. Sprinkle with a little extra Parmesan, chopped parsley, or a pinch of smoked paprika. Serve hot with your favorite keto-friendly dip.

Make a quick dipping sauce. Stir together mayo, Dijon, lemon juice, and a dash of hot sauce. Or mix sugar-free ketchup with a little paprika and vinegar for a fry sauce vibe.