by Melissa Lippert, Bon Appétit
When that hankering for salty french fries hits, we've got you covered. Make these five low-cal- but still delicious- treats instead!
Ingredients
3 large sweet potatoes, cut into wedges or rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crème fraîche
1-2 teaspoons Sriracha
Preparation
Preheat oven to 400°. Place sweet potatoes on a baking sheet and drizzle with oil; season with salt and pepper. Toss to coat and spread out in a single layer. Roast until golden brown and slightly crispy, 25-35 minutes.
Mix crème fraîche and Sriracha in a small bowl. Serve sweet potato fries with Sriracha crème fraîche for dipping.
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Ingredients
2 medium to large crisp apples (such as Granny Smith or Crispin)
Grapeseed oil (for frying)
1/3 cup fresh sage leaves
4 ounces low-fat plain Greek-style yogurt
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Preparation
Peel apples and remove stems. Using a mandolin, thinly slice apples, discarding any seeds.
Pour oil into a large cast-iron skillet or other heavy skillet to a depth of 1/2_ and heat over high heat. Working in batches, fry apple slices until golden brown and crisp at the edges, 1-2 minutes; turn and cook until other side is golden brown, 1-2 minutes longer. Add sage to pan with final batch of apple slices. Transfer fried apples and sage to paper towels to drain.
Mix yogurt, maple syrup, and vanilla in a small bowl to blend. Serve alongside apples.
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Ingredients
1 pound green beans, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt
1/4 cup toasted unsweetened flaked organic coconut
ingredient info
Unsweetened flaked organic coconut is available at natural foods stores and specialty foods stores.
Preparation
Preheat oven to 375°. Place green beans on a rimmed baking sheet; drizzle with oil and sprinkle with curry, cumin, and coriander. Season with salt and toss to coat. Spread out in a single layer and roast until beans are crisp and beginning to shrivel, 30-35 minutes. Toss beans with coconut and serve.
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Laura Loesch-QuintinCrispy Spiced Chickpeas
Ingredients
1 15-ounce can chickpeas, rinsed, drained, patted dry
1/4 cup extra-virgin olive oil
1 1/4 teaspoons ground cumin
1/2 teaspoon ground toasted fennel seeds
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Kosher salt
Preparation
Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25-30 minutes.
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
16 Fresh Spring Pastas
10 Quick and Easy School-Night Dinners
14 Delicious Ways to Cook Salmon
