One of the best ways to reduce plastics is to look at your packaged snacks in the house, do a stocktake and see if you can whittle them down, saving plastic, phthalate exposure and all the processing and additives that often come with packets, organic or not. You can check out our single ingredient snack ideas blog post here if you want a reminder of just how fast and simple a snack can be. You could also check out the A-Z recipes for some snack bar baking inspiration, too – kids love the chocolate buckwheat bars and the banana crunch bars too!
Recently I came across the ‘carrot fries’ of a recent show guest, Dr Alan Christianson (we spoke about the metabolism if that’s interesting for you right now) and I wondered why I had never thought to do such a thing. In true me style, I had to jazz them up a little and so ‘onion salt’ seasoning was born and here you have a super simple snack or side which once you taste, hopefully, you’ll think to yourself “These are way better than feeding myself or my kids a bag of vicious, low fibre, low nutrient, high vegetable oil chips or crackers.” Such a tasty way to add a serve of veggies in. Do let me know how you go. We love them and have made them a few times in the past week. You could change up the spices too, to do garlic salt, tex Mex seasoning… whatever you fancy, really.
Whatever you do, do make them and feel free to share with me on Instagram so I can share yours! @lowtoxlife
Real food. Healthy people. Happy planet.
Carrot Fries with onion salt
- 2 x oven trays (or just 1 if you're doing a half batch for 1-2 people)
- 5 carrots I use medium/large organic carrots - you don't have to peel skins if they're organic. Winning!
- 1-2 tablespoon extra virgin olive oil I keep the oil on the low side for this to avoid them getting mushy but find what works for you.
- 1/4 tsp salt
- 1 tsp onion powder Simply Organic and Absolute Organic both range an organic onion powder.
- Preheat your oven to 200C/425F, fan-forced.
- Cut your carrots into small 'match stick fries' size, about 4mm thick (i know right? Super precise!). You can have endy bits that are thinner as the carrot strips 'point' but for the main body of the carrot go for a good consistent size.
- Pop your olive oil in a mixing bowl and coat them all with the oil. If you feel there's not enough oil, just add a splash so they are all at least a little glossy - you definitely don't want soaked oily carrots or it will just be a mush. Very fine coating of EVOO is what you're going for.
- Arrange them into two baking trays so they're not crowded and not touching, if possible. Air around them will create better fries. I arrange in rows to make it easy to achieve this and then tuck any I can into 'gaps' once I've made up all the rows that naturally fit.
- Roast on this high temp for 20 mins. There will be a few little charred endy bits and they will all be done. If you don't have a fan forced oven though it could take an extra 5 mins.
- Pop into your mixing bowl and sprinkle the salt and onion powder over them and briefly mix. The reason we cdon't do this earlier is you can draw too much moisture out of the carrot and again, end up with super musshy carrot fries.
- Done. They're ready to enjoy. You might want to do a little extra salt but I find this to be spot on.