Who doesn't like to snack on fries now and then? Well substitute these healthier ones and you'll never miss the greasy fast food version.

Sweet Potato Fries

Even if all you do is sub in organic sweet potatoes for white potatoes and bake instead of fry, and you are boosting nutrition! And they are so delicious.

5 organic sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips (or use an apple slicer to slice your potatoes into bigger, homefry size slices

Your favorite seasoning: sea salt, black pepper, cinnamon, chili-lime seasoning, paprika

Enough olive oil to lightly coat the potatoes

After you slice the potatoes, in a bowl, toss with a tablespoon or two of olive oil – just enough to coat them lightly. Spread the potatoes on a baking sheet lined with foil or parchment paper in a single layer. Try not to crowd them. Bake until they're are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

* You can also use Butternut Squash or Parsnips in place of the sweet potatoes or even better combine them!

Zucchini Fries

2 zucchini

1 egg white

1/4 cup water or milk

1/2 cup shredded Parmesan cheese

1/2 cup seasoned breadcrumbs, gluten free bread crumbs or seasoned almond meal

Olive oil cooking spray

Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk egg white in a small bowl with either the water or milk. Combine Parmesan and seasoned breadcrumbs or almond meal in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in coating mixture. Coat a baking sheet lined with foil or parchment paper with cooking spray. Spread zucchini on sheet in a single layer without overcrowding. Bake for 25–30 minutes or until golden brown. 

Eggplant Fries

1-2 eggplants

1 tsp olive oil

1/2 tsp sea salt and fresh cracked pepper (or any seasoning you like!)

1/2 cup Italian Seasoned breadcrumbs, gluten free crumbs or seasoned almond meal

2 tbsp grated parmesan cheese

1 large egg white beaten

Olive oil spray

Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.

Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Cut all the strips the same size so they cook evenly.

Combine breadcrumbs or almond meal and parmesan cheese in a bowl, and put beaten egg whites in another. (To season almond meal I add garlic powder and paprika)

Dip a few strips of eggplant at a time into the egg whites, then into the coating mixture. Remove eggplant from crumbs with a fork or tongs and place on the prepared baking sheets. Lightly spray with more oil and bake 10 minutes in the middle rack.

Turn over and bake an additional 5 minutes, or until golden brown. Serve hot.