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    Home > Recipes > Gluten Free

    Fat Free French Fries

    Published: Sep 4, 2015 · Modified: Feb 16, 2023 by Iosune · This post may contain affiliate links · 16 Comments

    Jump to Recipe

    Fat free french fries | simpleveganblog.com #vegan #glutenfree #healthy

    Do you like French fries? I do! And I've never eaten so many French fries in my life until I discovered this amazing recipe, because they're much healthier and also taste so good.

    These potatoes are not really fried, they're baked, but are super crispy and you only need one ingredient: potatoes, that's all!

    Sometimes I peel the potatoes, sometimes I don't, you choose. These French fries are delicious with ketchup, guacamole, tamari or any sauce you like. You can also add some extra virgin olive oil on top if you want and as it's uncooked, it's healthier because it keeps all the nutrients.

    Try to avoid fried foods because frying is the worst and the unhealthiest cooking method, especially if you use refined oils or if you reheat the oil so many times. It's really easy to enjoy delicious, healthy and nutritious foods!

    Fat free french fries with ketchup | simpleveganblog.com #vegan #glutenfree #healthy

    Tips:

    • As the potatoes are fat-free, they tend to stick to the baking tray, so I recommend you to put parchment paper onto the baking tray.
    • Baking time may vary depending on the oven you're using or the amount of potatoes you're baking.

    Oil free french fries | simpleveganblog.com #vegan #glutenfree #healthy

    Fat free french fries | simpleveganblog.com #vegan #glutenfree #healthy

    Fat Free French Fries

    These fat free French fries are the healthiest French fries you can eat! You only need one ingredient: potatoes. They're so delicious and crispy.
    5 from 5 votes
    PRINT PIN RATE
    Course: Side Dish
    Cuisine: French
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    • 2-3 medium potatoes
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    Instructions

    • Preheat the oven to 390ºF or 200ºC.
    • Peel the potatoes (optional).
    • Cut the potatoes into sticks, place them onto a baking tray and bake them for about 40 minutes or until golden brown.

    Nutrition

    Serving: 1serving | Calories: 164kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 897mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg

    DID YOU MAKE THIS RECIPE?

    Please leave a comment below or tag a picture #simpleveganblog on Instagram (or any other social network)!

    More Vegan Gluten Free Recipes

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    • Vegan Tartar Sauce
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    3.6K shares

    Reader Interactions

    Comments

    1. Monica says

      November 16, 2020 at 12:39 am

      Can I use foil on the baking sheet if I don't have parchment paper

      Reply
      • Iosune Robles says

        November 16, 2020 at 11:18 am

        Hi Monica! Feel free to use foil on the baking sheet instead of parchment paper 🙂

        Reply
    2. Joanne says

      August 11, 2018 at 8:36 pm

      Do you have to flip them half way through?

      Reply
      • Iosune says

        August 13, 2018 at 10:22 am

        Hi Joanne! It's not necessary, although it's okay if you flip them 🙂

        Reply
    3. Lawrence says

      August 10, 2018 at 6:29 am

      5 stars
      What a treat these french fries are. And best of all, they are oil free!! I would try baking french fries in the past and would always use olive oil to keep them from sticking. Never once thought about using parchment paper. Thank you very much for the idea and the guilt free french fries! You are the best!

      Reply
      • Iosune says

        August 13, 2018 at 10:11 am

        Hi Lawrence! You're so welcome 🙂 Thank YOU for your comment. So glad you like my recipes 🙂

        Reply
    4. Tavia says

      February 04, 2018 at 4:58 am

      What altitude are you at? So many oil-feee fry recipe soup say different times and temperatures and I’m trying to adapt the time and temps to my altitude.

      Reply
      • Iosune says

        February 05, 2018 at 11:24 am

        Hi Tavia! I'm 7 meters (about 23 feet) above sea level 🙂

        Reply
    5. A says

      August 10, 2017 at 6:05 am

      I thought once they potatoes have been cut , they should be rinsed, patted dry , then baked.

      Reply
      • Iosune says

        August 14, 2017 at 4:39 pm

        Hi there! That's the way we make it and we love it 🙂

        Reply
    6. Ivana says

      March 18, 2017 at 5:38 pm

      5 stars
      These are amazing! I always hated frying them, and they were always too oily. I considered them an unhealthy treat, and rarely ate them. This way I can make them all the time 🙂 Thanks for an amazing idea.

      Reply
      • Iosune says

        March 24, 2017 at 1:59 pm

        Hi Ivana! Thanks a lot 😀 Hope you like it!

        Reply
    7. joe says

      November 01, 2015 at 1:28 pm

      5 stars
      Found out that if some paprika is sprinkled before baking they get a nicer look.

      Reply
      • Iosune says

        November 03, 2015 at 12:12 pm

        Hi Joe! I also love paprika 😀 Thanks a lot for your comment!

        Reply
    8. Carmi says

      November 01, 2015 at 2:39 am

      I hope the link works. I took it off your blog. It was on the right side of the page, along with all the ads. It doesn't seem appropriate for a vegan blog. (a woman inserting a knife into meat to make way for garlic cloves) . If it was on my page I would want a heads up!!

      https://player.vimeo.com/external/141663299.sd.mp4?s=7cf0916cde853dfee6c50a726eb7c2ac&profile_id=112

      Reply
      • Iosune says

        November 03, 2015 at 12:13 pm

        Hi Carmi! Thanks a lot!! We try to block all the non-vegan ads. Have a nice day!

        Reply

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    Hi, I'm Iosune! Welcome to Simple Vegan Blog. Here you’ll find nutritious and delicious vegan recipes that will help you stay healthy and happy.

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