Name: Veggie Fries Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup creamy peanut butter; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 large egg (at room temperature); 1 tsp baking soda; 1/4 tsp kosher salt; 1/2 cup semi-sweet chocolate chips

This veggie fries recipe transforms humble vegetables into crispy, golden delights that satisfy every craving. Using simple ingredients like carrots, zucchini, and sweet potatoes, these homemade vegetable fries bake to perfection in just 20 minutes. They’re the ideal side for weeknight dinners or game day gatherings, offering a healthier alternative to traditional fries without sacrificing crunch.

I discovered the joy of vegetable fries during my travels through Mediterranean markets, where vendors would toss freshly cut zucchini and eggplant into sizzling pans. The aroma of herbs and crisp vegetables wafting through those ancient streets inspired me to create this baked version that captures that same rustic charm. I now serve these alongside my steak fries for contrasting textures, or pair them with roasted Brussels sprouts when I want a fully vegetable-focused meal. The ritual of slicing the vegetables while the oven warms reminds me that the simplest preparations often bring the most comfort.

What Makes These Veggie Fries Irresistible

Healthier Comfort Food: You get all the satisfaction of crispy fries with more nutrients and less oil.
Customizable Vegetables: Use whatever vegetables you have on hand for endless variety.
Quick Weeknight Side: From prep to plate in under 30 minutes for busy evenings.
Crowd-Pleasing Versatility: Equally loved by adults seeking healthier options and kids who just want something crunchy.

What You’ll Need for Perfect Veggie Fries

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Fries

2 medium sweet potatoes: Choose firm ones with smooth skin for even slicing.
2 medium zucchini: Look for vibrant green zucchini without soft spots.
3 large carrots: Thicker carrots work better for sturdy fry shapes.
1 parsnip: Adds a slightly sweet, earthy note to the mix.

For Seasoning

3 tablespoons olive oil: Extra virgin gives the best flavor for roasting.
1 teaspoon garlic powder: Provides consistent garlic flavor without burning.
1 teaspoon paprika: Smoked paprika adds depth while sweet paprika offers mild heat.
½ teaspoon sea salt: Coarse salt adheres better and provides texture.
¼ teaspoon black pepper: Freshly ground pepper has the most vibrant flavor.

Veggie Fries Recipe

Crispy baked vegetable fries that are healthy and easy to prepare using pantry ingredients.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Dessert

Cuisine American

Servings 12 cookies

Calories 180 kcal

Equipment

mixing bowl
hand mixer
wooden spoon
measuring cups
measuring spoons
baking sheet
parchment paper
sturdy spoon
wire rack

Ingredients

Cookie Dough

1 cup creamy peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg at room temperature
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, brown sugar, and granulated sugar. Beat with a hand mixer or a wooden spoon until the ingredients are fully incorporated and the mixture is smooth.
Add the egg, baking soda, and salt to the peanut butter mixture. Mix again until a uniform, slightly sticky cookie dough forms.
Use a sturdy spoon to fold in the chocolate chips until they are evenly distributed throughout the dough.
Scoop the dough by rounded tablespoons and roll into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheet. Use a fork to gently press down on each ball in a crisscross pattern to about a 1/2-inch thickness.
Bake for 8 to 10 minutes, or until the edges of the cookies are set and lightly golden. The centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up.

Notes

Let cookies cool on baking sheet to firm up.

Keyword chocolate chip, easy, peanut butter cookies

Ways to Customize Your Veggie Fries

Cheesy Herb Version: Toss with grated Parmesan and Italian herbs before baking.
Spicy Cajun Twist: Replace paprika with Cajun seasoning for a kick of heat.
Root Vegetable Medley: Add turnips, beets, or rutabaga for earthy sweetness.

My Secrets for Perfect Veggie Fries

Uniform Cutting: Slice all vegetables to similar thickness for even cooking.
Thorough Drying: Pat vegetables completely dry before oiling for maximum crispness.
Single Layer Baking: Avoid overcrowding the pan to allow proper air circulation.
Mid-Baking Flip: Gently turn fries halfway through for all-around browning.

Keeping Your Veggie Fries Fresh

Store: Refrigerate in an airtight container for up to 3 days, though they’re best enjoyed fresh.
Freeze: Freeze baked fries on a parchment-lined sheet before transferring to freezer bags for up to 2 months.
Reheat: Bake frozen fries at 400°F for 10-12 minutes until crisp, avoiding the microwave.
Make-Ahead Tip: Cut vegetables up to 2 days in advance and store submerged in water in the refrigerator.

Frequently Asked Questions

Can I make veggie fries in an air fryer?

Absolutely! Air fry at 380°F for 12-15 minutes, shaking the basket halfway through. You’ll need less oil – about 1 tablespoon instead of 3. The results are wonderfully crisp and make a great alternative to traditional fried vegetables.

What dipping sauces go best with vegetable fries?

I love pairing them with garlic aioli, spicy ketchup, or a cool ranch dip. For healthier options, try Greek yogurt mixed with herbs or hummus. The creamy contrasts highlight the vegetables’ natural sweetness and crisp texture beautifully.

How do you prevent veggie fries from getting soggy?

The key is thorough drying before seasoning and ensuring they’re spread in a single layer on the baking sheet. I also recommend using a wire rack on your baking sheet to allow air circulation underneath. Don’t salt until after baking, as salt draws out moisture.

Can I use frozen vegetables for this recipe?

I don’t recommend frozen vegetables as they contain too much moisture and won’t crisp properly. Fresh vegetables give you control over thickness and texture. If you’re short on time, pre-cut fresh vegetables from the produce section work well.

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Why This Veggie Fries Recipe Becomes a Favorite

With their satisfying crunch and versatile flavor profile, these vegetable fries transform simple ingredients into something special. The combination of sweet potatoes, zucchini, and carrots creates a beautiful color contrast on any plate. I love how this recipe adapts to whatever vegetables are in season, making it a year-round staple that never fails to delight both health-conscious eaters and comfort food lovers alike.

Healthy Vegetable Fries