7 Keto-friendly French Fry Alternatives You’ll Crave More Than the Real Thing

Ready to crush your fry cravings without crushing your carb goals? These seven crispy, salty, dip-happy sides deliver everything you love about fries—golden edges, hot centers, and serious snack satisfaction—without the potato carb bomb. We’re talking clever swaps, bold seasonings, and textures that crunch in all the right places.

Whether you’re team air fryer or oven loyalist, you’ll find a new favorite here. Let’s get that sizzle going.

1. Crispy Parmesan Zucchini “Fries” With Garlic Aioli

Think fries, but fresher. These zucchini sticks bake up with a shattery Parmesan crust and a tender center, begging to be dunked in a lemony garlic aioli. They’re quick, crowd-pleasing, and perfect for weeknights or game-day platters.

Ingredients:

• 2 medium zucchini, cut into fry-sized batons
• 1 large egg
• 1 tbsp heavy cream
• 1 cup finely grated Parmesan cheese
• 1/2 cup almond flour (super-fine)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Olive oil spray
• For the garlic aioli: 1/2 cup mayonnaise, 1 garlic clove (minced), 1 tsp lemon juice, pinch of salt

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top for maximum crisp.
2. Pat zucchini dry with paper towels. Whisk egg and cream in one bowl. In another bowl, combine Parmesan, almond flour, garlic powder, smoked paprika, salt, and pepper.
3. Dip zucchini in egg, then press into the Parmesan mixture to coat. Arrange on the rack and mist lightly with olive oil spray.
4. Bake 15–18 minutes, flipping halfway, until deeply golden and crisp at the edges.
5. Stir together aioli ingredients while fries bake.

Serve hot with aioli and a squeeze of lemon. Want heat? Add cayenne to the coating. Air fryer fans: cook at 400°F for 10–12 minutes in a single layer. Pro tip: use finely grated (powdery) Parm for a better crust—shreds don’t stick as well.

2. Golden Turnip Fries With Herbed Ranch Dust

Turnips are the undercover hero of keto fries: low-carb, lightly sweet, and happy to crisp up in the oven. A quick parboil removes bitterness, and a savory ranch-inspired seasoning finishes the job. They’re fantastic with burgers or a juicy grilled steak.

Ingredients:

• 2 large turnips, peeled and cut into 1/3-inch fries
• 2 tbsp avocado oil
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Optional: 1/8 tsp paprika for color

Instructions:

1. Preheat oven to 450°F (232°C). Line a sheet pan with parchment.
2. Bring a pot of salted water to a boil. Add turnip fries and parboil for 3 minutes. Drain and pat very dry—this is key.
3. Toss turnips with avocado oil, then season with onion powder, garlic powder, dill, parsley, salt, pepper, and paprika if using.
4. Spread on the pan without crowding. Roast 18–22 minutes, flipping once, until edges are browned and centers are tender.

Toss with a little extra salt while hot and serve with ranch or chipotle mayo. For extra crunch, sprinkle 1–2 tbsp finely grated Parmesan in the last 3 minutes of baking. If you’re sensitive to turnip flavor, swap half for rutabaga—still low-carb, slightly richer.

3. Old-Bay Daikon Radish Fries With Lemon Mayo

Daikon fries are a total surprise: crisp outside, juicy inside, and mild enough to take on bold spices. Old Bay brings a salty, coastal vibe that pairs perfectly with tangy lemon mayo. Great when you want something different—but still crave-worthy.

Ingredients:

• 1 large daikon radish, peeled and cut into 1/2-inch fries
• 1 1/2 tbsp avocado oil
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt (or to taste)
• For lemon mayo: 1/3 cup mayonnaise, 1 tsp lemon zest, 1 tsp lemon juice, pinch of paprika

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Pat daikon fries very dry. Toss with oil, Old Bay, garlic powder, and salt.
3. Spread in a single layer and roast 20–25 minutes, flipping halfway, until golden on the tips.
4. Whisk lemon mayo ingredients together.

Serve hot with lemon mayo and an extra sprinkle of Old Bay. Air fryer option: 400°F for 14–16 minutes, shaking once. If you find daikon watery, let salted fries rest 10 minutes, then pat dry before seasoning—less moisture, more crisp.

4. Cheesy Halloumi “Fries” With Zesty Chimichurri

When you want fries that double as a high-protein snack, halloumi is your hero. It fries up golden outside and squeaky-soft inside, with zero breading needed. Add a fresh chimichurri and you’ve got a salty, herby, dip-able dream.

Ingredients:

• 2 blocks halloumi (about 16 oz total), patted dry and cut into thick fries
• 1 1/2 tbsp avocado oil or ghee
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• For chimichurri: 1/2 cup finely chopped parsley, 1 tbsp finely chopped cilantro (optional), 1 small garlic clove (minced), 2 tbsp red wine vinegar, 1/3 cup olive oil, pinch red pepper flakes, 1/4 tsp salt

Instructions:

1. Stir together chimichurri ingredients and set aside to mingle.
2. Pat halloumi dry. Toss gently with smoked paprika and pepper.
3. Heat a large nonstick skillet over medium-high with oil/ghee. Add halloumi fries in a single layer.
4. Pan-fry 1–2 minutes per side until deeply golden. Work in batches if needed.
5. Transfer to a plate and spoon chimichurri over or serve alongside.

Serve immediately—halloumi is best hot. Want bigger crunch? Dust lightly with coconut flour before frying. For a smoky twist, finish with a squeeze of lemon and a tiny hit of chipotle powder. Seriously, these vanish fast.

5. Jicama Steak Fries With Chipotle-Lime Crema

Jicama has crunch for days and a subtle sweetness that loves smoky spices. Parboiling softens the center just enough so these bake up like hearty steak fries. Perfect next to grilled chicken or a bunless burger.

Ingredients:

• 1 large jicama, peeled and cut into thick steak fry wedges
• 2 tbsp avocado oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• For crema: 1/2 cup sour cream, 1 tbsp lime juice, 1/2 tsp lime zest, 1/2–1 tsp chipotle in adobo (minced), pinch salt

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Boil a pot of water. Add jicama wedges and parboil 8–10 minutes to soften slightly. Drain and pat completely dry.
3. Toss with avocado oil, chili powder, cumin, garlic powder, salt, and pepper.
4. Roast 25–30 minutes, flipping halfway, until edges are browned and crisp.
5. Mix crema ingredients while fries finish.

Serve with a shower of chopped cilantro and an extra squeeze of lime. For a spicier kick, add cayenne to the seasoning. Air fryer: 400°F for 18–22 minutes; don’t overcrowd. Jicama is naturally higher in fiber, so you get “net carbs” working in your favor.

6. Crispy Celeriac Fries With Truffle Salt

Celeriac (celery root) is criminally underrated. Once cut into fries, it roasts into a golden, earthy, almost potato-like treat—but with far fewer carbs. A touch of truffle salt takes it straight into bistro territory.

Ingredients:

• 1 large celeriac, peeled and cut into 1/3-inch fries
• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt (plus more to finish)
• 1/4 tsp black pepper
• 1/4–1/2 tsp truffle salt, to finish
• Optional dip: 1/3 cup keto-friendly ketchup mixed with 1 tsp Worcestershire (sugar-free)

Instructions:

1. Preheat oven to 450°F (232°C). Place a sheet pan inside to preheat too—this helps crisping.
2. Toss celeriac fries with oil, garlic powder, thyme, salt, and pepper.
3. Carefully remove hot pan, add fries in a single layer, and return to oven. Roast 20–25 minutes, flipping once.
4. As soon as they come out, sprinkle with truffle salt and toss.

Enjoy with ketchup or a garlicky mayo. If you don’t have truffle salt, finish with flaky salt and a drizzle of garlic-infused oil. Pro tip: square off the bulb before slicing to make even, safer cuts—your knife will thank you.

7. Crispy Cauliflower “Tater Tots” With Spicy Ketchup

Okay, not technically fries—but trust me, these scratch the same itch. They bake up crunchy outside and soft inside, and the seasoning leans classic “tater tot” nostalgia. Dip in spicy ketchup, and you’re golden.

Ingredients:

• 1 medium head cauliflower, cut into florets (about 5 cups)
• 1/2 cup almond flour
• 1/3 cup finely grated Parmesan
• 1 large egg
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Olive oil spray
• For spicy ketchup: 1/2 cup keto ketchup, 1–2 tsp hot sauce, pinch smoked paprika

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Steam cauliflower until just tender, 6–8 minutes. Drain well, then pulse in a food processor to rice. Wrap in a clean towel and squeeze out as much moisture as humanly possible.
3. In a bowl, mix cauliflower rice, almond flour, Parmesan, egg, onion powder, garlic powder, salt, and pepper.
4. Shape into small tot logs (about 1 tablespoon each) and place on the pan. Mist with olive oil spray.
5. Bake 18–22 minutes, flipping halfway, until browned and crisp.
6. Stir ketchup, hot sauce, and paprika together for dipping.

Serve hot with extra Parmesan showered on top. Want them spicier? Add a pinch of cayenne to the mix. Air fryer: 400°F for 12–15 minutes; cook in batches for max crisp.

Tips For Next-Level Crunch Without Carbs

Want to push crisp further? Try these quick moves:

• Use a wire rack over your baking sheet for airflow.
• Dry your veggies aggressively—paper towels are your friend.
• Preheat the pan for root vegetable fries to jumpstart browning.
• Finish with salt after baking to avoid drawing out moisture too early.

Smart Sauces That Stay Keto

• Garlic-lime mayo: mayo + lime + garlic + salt
• Smoky chipotle mayo: mayo + chipotle in adobo + lemon
• Herby yogurt dip: full-fat Greek yogurt + dill + lemon + olive oil
• Buffalo ranch: ranch + hot sauce + a whisper of smoked paprika

There you have it: seven crispy, salty, keto-friendly ways to satisfy your fry obsession—no potato required. Pick one for dinner tonight, or line up a few for a snack board and let everyone find their favorite. Your air fryer is about to earn its keep, and your cravings? Consider them conquered.