I wanna tell you both thank you for all your videos. Watching your videos have saved my life. I was over 400 lbs a year ago. I saw one of your videos, and it change my life forever. I am now 280 a year later. I had a small downfall at Thanksgiving and Christmas. But I only gained 14 pounds. I'm back on strong. Watching you girls. Thank you so much. Please keep making your videos. Thank you
Tonnie that's amazing ... remember everyone struggles around the holidays ... but keep going Tonnie ... The Keto Twins help me thru my cravings with their inspiring and silly videos. They are my top Keto TH-camrs ... love from Montreal.
Honestly, ladies, I've been doing Keto & IF for over 6 years. I believe it is good to cycle out of Keto 3-4 times a year for a day or three (holidays :~). This offers a reset to glucose metabolism/mngmt. Bottom line, when I crave fries I buy my favorite ones (or 2) I consider it a cheat and they are usually combined with other healthy non-keto foods. Love you guys & have watched all of your fun videos!
I cut up turnips like little potatoes and fry them in Olive oil and I think they're delicious, never tried it in a French fry but I sure like it the way I make them
Wow, great idea Ms. Frances. Many in my neck of the woods would call that a 'hash-brown chop' vs the regular grating. Also, I understand that soaking them in water w/a couple of Tbsp of ACV mellows the bite, etc.
Honestly Frances, never fry anything in Olive Oil - ever again. Use Avocado Oil instead, or better yet Lard/Tallow! They have very high smoke points & do not oxidize easily. Olive oil begins oxidizing when you open the bottle and should only be used for finishing & dressings - Never for cooking above 125 F. When you cook w/Olive oil it goes from a hero to a zero for your health. That's why it's sold in expensive, small, little 1/2L bottles, cause you want it fresh as can be!
I make or weekend brunch "fried potatoes" with diced turnips, delicious!! I fry the bacon first then add the turnips, if i need a little more oil I add some acacado oil.
I say do a do-over challenge with jicama and parsley root but make them both smaller like shoe string fries so they stand a chance of getting a good crisp on them. Continue the boil on the jicama like you did but then air fry the heck out of them. I suspect you will both be pleased with the results. Either way, your sweet faces are so much fun to watch. Thank you for the info and entertainment
I have kohlrabi in my fridge…Im going to try that!! Edit: if you try it, the bigger the kohlrabi, the more neutral it tastes. The smaller ones are more sweet. They make an amazing fauxtato salad, and are an amazing substitute in soups!
Hey ladies! On the rutabaga, I've tried it several ways. It's part of the radish family, that's why it can be watery on the inside. I came across a video at Keto with Sammy where she par boils the cut up rutabaga fries and then drains them really well & pat dry really well. Then she mixed them with oil & seasonings and air fried them. When I tried this, it made a huge difference in texture & flavor for the rutabaga. Now it's my go to for fries. I love your videos and think you ladies are awesome! Makes me want to have a twin, lol.
I used to eat Kohlrabi fresh out of the garden as a kid with salt and loved them. As I was shopping in Sprouts one day I saw that they had so bought one and when got home I thought would how this would taste as a chip so I fried some in coconut oil . They were so good and it’s the closest thing I have had to a potato chip and I’m sure you could make them like a fry. They turned out very crispy. They have 6.2 carbs per gram and 3.6 grams of fiber. So they are very low carb . Kohlrabi’s are a German turnip and very much like a potato without the starch.
I recently sliced kohlrabi and onion and seasoned with salt and pepper . Then I poured a cheese sauce I made over it and baked at 350 for 30 minutes or until tender. It was so good I didn’t miss having potatoes at all it tasted just like the real deal. You can also dehydrate them I heard and eat them like a chip. Now I haven’t tried it yet but Steve from serious keto has and says they are great.
Jicama is a good potato sub in soups, stews and makes a fairly good potato salad. I've never tried it fried. That's a good idea to try the jicama with a coating of some kind.
I like rutabaga. I steam and them mash it and then add almond flour and xanthan gum to it like the fan fries but the rutabaga gives it the veggie taste. I also use them for potato salads.
G Hughes has a new sugar-free line of dipping sauces and marinades at Walmart. I also wanted to say they have keto blend Pompeian spray for the chaffle maker! Also, they have keto breading in the spice/baking aisle at Walmart. Just an FYI for everyone out there 😉 😀
@@Solitude11-11 I’m allergic to potatoes , didn’t realise it until I was in my early 20s along with various other food allergies. I’ve used parsnips in place of potatoes for years and they make the best chips but I went low carb a year or two ago and found celeriac as my replacement and haven’t looked back!
I've been doing this for years ... I like that you're providing commentary on the trade-offs of various materials. Crunch, the bite, condiments ... experimenting definitely lets you taste different foods ... and sometimes, you find new combo's ... Thank you ....
I like eggplant fries, cut the eggplant in strips, salt them let the salt take out the moist. Dry them with a a papertowel . bread them with egg and a mixture of sunflower flour and dry grated parmezaan cheese. Bake them in the airfryer on 185 C (around 400 fhr) for 15 minutes (check it) delicious
I once sliced thin, grilled them with seasonings and then used some as a pizza topping, so delicious! Eggplant is versatile, I'll try this thanks for your comment!! ❤️
Girls I have done sweede turnip in my air fryier, no boiling, it is yellowish, and it tastes like a sweet potato! No bitterness at all, regular turnip tastes too bitter for me. You should try it 😍
Really enjoy your videos. Especially that you are so natural and admit your errors in a quirky way. It's funny and hey, we're all human and imperfect. 🙂
Was confused about the parsnips. I had read they were high in carbs. I am glad you cleared it up and agreed with the info I had. I love that you own your mistakes. Thanks. Your channel has helped me navigate the complexities of this lifestyle.
I just take one chaffel, puts in in the toaster, and cuts it up, it looks like fries, and then serve it with mayonnaise. Then my plate looks like everyone elses.
6:46 the pictures you're showing while talking about rutabagas are actually purple kohlrabi, also in the brassica family, but a different one, much sweeter and crunchier than rutabagas. Trust me, I grow both of them. 😉 We eat kohlrabi raw, sliced as a snack and rutabaga as a mash. Hugs from Ireland
Hi! Great video. I really like rutabaga fries, and am sorry yours turned out so limp. I cook mine on my electric skillet. I turn them so they brown on each side, and maybe thats why mine are crispier. What I really like is to grate them, and after I soak them in salted water, and squeeze them dry, I add them to an egg and make rutabaga latkas. I eat carnivore and keto because I can't digest starch, and rutabagas have a very small amount of starch, but the other roots like Jicama are too starchy.
I dont know if anyone has mentioned it but which ever is your favorite, lightly coat it in protein powder. Not a batter just throw them in a ziploc with protein powder and shake. But i fried them. It gives a crispy outside but you have to eat it a little quick lol
I've done a lot of vegetable fries in the air fryer. The air fryer preset is for frozen fries, that are precooked when you buy them. You need to precook them so they will be cooked inside before browning, or they'll be undercooked in the middle. First I peel them and cut them into fry shapes, brush well with oil, and air fry at 250F until they are cooked through internally, which you can tell because they change from hard to flexible. Then you brush them again with oil, increase the temperature to 400F, and give them 10 minutes until brown. Rutabagas take 25 minutes for their first stage. Beets are about 22, Carrots and parsnips 20.
My kids would not eat turnips when they were little; so I was sneaky and trimmed all the outside, cut them like fry size, soaked in salted water, dried and coated with a bit of Cornstarch...then fried in a good oil. Delicious to me! They didn't complain or ask what is this? My oldest is now 50 years old and cooks a variety of delicious foods. She's famous for her fried eggplant coated in parm cheese! I try all kinds of subs to get my husband to eat instead of French fried potatoes...which he likes soft, not crispy! I'll try some of the ones y'all experimented with today! My younger Sisters are Twins, so I enjoy watching you two! Thank you for creating an enjoyable teaching platform of what a challenge Keto can be, but fun and possible too! 😊 I'll be watching. I'm keto/carnivore with Auto Immune issues... look pretty good for 68 years old! VIVIAN
Love you gals, and appreciate your wonderful videos! When I used to eat potatoes, I made french fries at home. I deep fried them, I don't know how they would turn out in an oven or air fryer. They'd tended to be a little floppy, but I learned a trick to get them crispy. This might work for other root veg as well, but I haven't tried it yet. What you do is when they're almost done, take them out and let them cool a little. Then pop them back into the fryer for a couple of minutes. They come out nice and crispy. I did try rutabaga as a potato sub in homemade corned beef hash. It wasn't bad. Not as yummy as potatoes, but it was pretty satisfying. I hadn't had my corned beef hash for a couple of years, so it was nice. It broke the craving. I want to try kohlrabi, but I haven't been able to get any. It might have to wait until I can grow my own.
@ketotwins I bought a jicama first then searched for ways I can use it 🤦🏽♀️I came across your video and two other channels Here’s what I did after watching your video and two others. I didn’t boil the jicama first after hearing that you felt like it was wet after frying. I cut them smaller like shoestring fries. I used a little flour to coat them. Shallow fried them in avocado oil for a few minutes then finished them in the air fried them 5 minutes @400. DELICIOUS!! I will be cooking them again tomorrow. Just a note….the other person used protein powder to coat and hers looked very crispy. Please try and let me know what you think. I’m not keto but I’m trying to live a low carb lifestyle.
My daughter missed fries so much and we'd heard good things about jicama. It took several tries to get it right. We bought the precut package like yours from Trader Joe's. I cut them down even further into shoestring fry size, pressure cooked them in my Ninja till they were tender and then oiled, seasoned, and air fried the heck out of them. Longer time, lower heat so it almost dehydrates all that moisture out as it air fries. They shrink quite a bit to about like those super skinny fries they have at Steak and Shake. My daughter loved them. I thought they were pretty good too.
Try slicing the jicama thinner. It makes crispy chips (which are already super thin.) The downside to jicama is there is a lot of water in it. I stopped using it for chips because it would basically shrink to half size. You need a lot of jicama to get a good serving due to this. In other words, it's a bit labor intensive as it is very hard to slice.
I did jicama fries the way flavcity did when he was keto, boiled, baked, broiled, then baked and broiled again. It looked like fries, smelled good but it was still a wet juicy fries😌
Yukon Radish are good, to get them to crisp up you need to salt them first to extract all the water, it just takes a lot of them to get a decent amount of fries
Thanks so much for doing this research for us, I really appreciate it. I was wondering about these options as there are so many videos on how to do the common keto French fries via coconut flour or almond flour version. So, thanks you guys ❤ you did a wonderful job, keep up the awesome work 👏
Hahaha. Emily "when I bit into that one, I knew ha, there's no way that's keto ha". You guys are so stinking adorable and hilarious. I just love you both hahahaha
If you cut the jicama much skinnier, fry them in Avocado oil or light tasting olive oil, they will be crispier and dryer inside…great with a Cajun seasoning and salt!
As usual, love your videos ladies❗️🤗 Still a root vegetable, which is higher in carbs, but less than a white potato. I would probably do an egg white wash and roast them adding whatever spices you think you might like. I think that would be good.
I wonder how the jicama would do if dehydrated first in a low oven (or air fryer). Thanks ladies - always fun watching you cook these recipes I think about, secretly hoping you'll try them first 😜 Also, today is my 1 year ketoVersery
I buy whole jicama, peel, boil, drain, toss with oil + salt then oven fry. Very filling and satisfying. Keeps well in the fridge if you make too much. Just reheat.
I just sliced jicama into small sized (but not shoestring) pieces, coated them in avocado oil and salt and roasted in air fryer 400 degrees for 9 minutes. They flop if you try to make them flop but when you bite into them they have a crunch. I did NOT boil the jicama first. 😊
@@ketotwins Oh you guys made my day. I laughed out loud. It's when you guys laugh - make faces. You are just great. I really appreciate you trying all the recipes. ❤
Parsley root fries are our favourite!!! We make them all the time. We boil them for 5 minutes first then fry them in the air fryer with French fry seasoning. Yum!!!
The rutabega should be boils like jicama we tried the two and found if you boil them longer by about 10 minutes then air or oven fry for 20 minutes then pan fry they get crispier, come out better.
I grew up with my mother using rutabaga in soups instead of potatoes, and have continued this into adulthood. They are wonderful addition to soups, they do not fall apart or have the starchy effect like potatoes tend to do. Just make sure to cook through til tender. (I have no idea about them as french fries and cannot imagine they work well that way)
I love jicama but raw and in a simple salad with cucumber, lemon juice, tajin powder and keto friendly chamoy. It's a wonderfully fresh snack when I have crunchy cravings. 100% heavenly fan's keto fries can't be beat in texture, net carbs, and flavor! Have y'all considered daikon radish as a potato substitute? I like to sometimes cube it and pan fry like country potatoes, obviously it's fantastic pickled!
Thank you again for your hard work and fun (at least for us) videos.. I too thought maybe you had turnips instead of rutabagas. Rutabagas usually are sold with a wax coating. Very different taste. I used to love potatoes but even before I realized the importance of eating healthy I loved rutabaga. I mashed them or put them chunked in stews. Last week I tried cubing them (small) seasoning them with avocado oil, of course garlic and other seasonings and roasted them in the oven for quite a while. Tossing at times. They were crispy on the outside and soft inside. Very close to a roasted potato texture and taste. After watching your video I’m going to try cutting then in french fry shape. Thanks again… enjoy your snow!
Fun! Heavenly Fan's fries are my favorite. Cut thin and fried in avocado oil. Fooled the hubs who thought they tasted like McDonald's fries. LOL. Love jicima wraps for tuna salad, chicken salad, and tacos. Yummy crunch
How about partially-boiling the thick fries you cut, draining, drying, then frying in some choice or mixture of tallow, lard, and/or avocado oil (all have a higher smoke point)? That's a variation on the JoyofCooking 3-step '50s way - (partially-fry;-rest--cool; finish-frying - spice immediately). The Chicago Dog shop at the corner of the Addison office park where I worked always had baskets of part-cooked fresh fries waiting for their final bath of glory. Oh, the memories!
Thank you ladies for doing this video; you all have been such an inspiration to me. I hope I can find parsley roots to give them a try and have done the rutabaga ones. They suck:)
@@ketotwins Yes we love them. They get mushy faster than potatoes. So its a balance of how to cook the. I use the air fryer. Our favs are: Cut thin and coat with olive oil, spices and powdered parm cheese. and whatever seasoning you like. For the sweet ones I use melted butter, cinnamon and swerve.
Howdy. Thanks for doing all your videos. I love them and watch them all. Regarding the mention of the jicama being used as a sub for apple, it actually the chayote vegetable that is a good replacement for apple. I have used it and it was great. It’s about 3.2 grams of net carbs per 100 grams of chayote. Cheers.
You could liberally salt the jicama strips and let them sit for a bit to draw out the moisture, then quickly rinse them, pat dry, season and air fry… just a suggestion 🤷🏻♀️. Love the video, y’all are so entertaining !😂
I’ve been making root fries for years but instead of peeling I use a stiff bristle to clean them; more fibre and more taste; less work 🍀 I like parsnip and celeriac , but just deepfry it
Just yesterday I took a simplified fathead dough that i figured out (8oz chredeed mozzarella, 1/2 cup almond flour, 1 egg, that's it) and pressed it in a tortilla press between greaded wax paper, cut the "tortillas" into strips and shallow fried. To me they were excellent cheese fries! They were also really good tossed in allulose and cinnamon!
You two have lost a ton of weight and look so healthy and beautiful. Well the beauty was always there. Anyway congrats on the loss. Thanks for all of your help with recipes and everything else.
So, rutabaga and turnips - you need to peel them. You don't want to eat the skin on these. And I've found they're better - well cut them into cubes, boil them, and put them in a stew. It's more like a good boiled potato substitute. Or cut them up, boil them in salted water and mash them. Add lots of butter and cream - and salt - pretty good mashed tater sub. For oven roasted "new" potato sub - try radishes. Just cut off the tops, scrub and wash them, oil them, salt and pepper - roast in oven - surprisingly good. I may have to try jicama. If I don't like it cooked and I have a lot leftover, raw - it's at least good raw.
The best keto fries imo are the ones made by Ketofusion...lupin flakes, cottage cheese and xanthan gum. Easy to make using a food processor and frying them in flavourless coconut oil. They are crispy on the outside and soft on the inside. Closest thing to potato fries I have tried.
You should try hokkaido pumpkin fries :-) Closest I've come to something that resembles french fries apart from celeriac/celery root. Thanks for posting great videos, really needed the motivation!
Please try sun chokes or Jerusalem artichoke (same thing) I made them as sliced roasted potato dish but not as a fry it taste like potato and does aid in digestion and told it helped gut health. I got my at schnucks grocery they came from California hard to get not cheap. I would eat them all the time but not locally grown to get at my farmers market. They had little impact on my glucose level. Would love to see you try them as fries or fried breakfast potatoes
You guys have to try fried chayote next time! I've seen mixed reviews, mostly good. I would love to know what you guys think. If not as fries, then anything else would be just as interesting. 💜💜💜
I guess you can experiment for me. I was going to make those canned chicken pasta noodles that Steve, of serious Keto makes. But I was going to make them thick enough by squirting “the size of a potato” into oil instead.
There are a lot of faux french fry recipes using almond flour. Have y'all tried any of those? I learned my lesson about La Banderita Carb Counter tortillas. I ate one yesterday, and while the carb count wasn't out of range, it was the first time in 3 years that I ate grains. Never again! I woke up in the middle of the night and felt like someone had damaged every joint in my body. When I got up this morning, it wasn't any better. I've heard other keto people talk about inflammation. Now I know what they mean. This is as bad as the flu. Lesson learned the hard way. 🤣
Did u try kohlrabi? Root vegetable that is part of the brassica family. Have u tried salting the wet veggies for a bit, to remove excess internal moisture, then rinse and drain pat dry before fry.
I love Jicama! Peel it, wash it off, pat it dry and slice it - wonderful in salads as it adds a great crunch, or most of the time I just dip in Ranch! Not too much because of the carbs, but a nice crunchy treat - never cooked it and after watching your faces, I don't think I will! HA 😆😅🤣
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I wanna tell you both thank you for all your videos. Watching your videos have saved my life. I was over 400 lbs a year ago. I saw one of your videos, and it change my life forever. I am now 280 a year later. I had a small downfall at Thanksgiving and Christmas. But I only gained 14 pounds. I'm back on strong. Watching you girls. Thank you so much. Please keep making your videos. Thank you
GREAT JOB! WOW! You are amazing. I'm down 60 pounds so far. WE GOT THIS! 🙂💪
Tonnie that's amazing ... remember everyone struggles around the holidays ... but keep going Tonnie ... The Keto Twins help me thru my cravings with their inspiring and silly videos. They are my top Keto TH-camrs ... love from Montreal.
Congratulations to you Tonnie!
Great video girls! Thanks for trying these for us. 🤗🤗💞
Way to go Tonnie!!! You should be so proud of yourself. Keep up the great work,
The faces that Emily makes when she doesn't like it are the best!!🙂
Yes, it makes me giggle.
That vegetable you're calling a rutabaga is actually a purple top turnip. Sharp flavor.
That's what I said!! But, she can't hear me, lol.
I was just coming here to post this!
Yep! Not rutabagas. No wax coating also.
I was coming here to say that
yes . Rutabaga is amazing and turnip is the devil
Honestly, ladies, I've been doing Keto & IF for over 6 years. I believe it is good to cycle out of Keto 3-4 times a year for a day or three (holidays :~). This offers a reset to glucose metabolism/mngmt. Bottom line, when I crave fries I buy my favorite ones (or 2) I consider it a cheat and they are usually combined with other healthy non-keto foods. Love you guys & have watched all of your fun videos!
We agree! We just try to follow keto most of the time but we all go though cycles 🤗
When I really crave a fries I just eat some…It fills the crave but not often…only once in a while!
After boiling the jicama I fry them in a hot pan with lard! Excellent!
🙋♀️☕️❤️🙏🇺🇸
I cut up turnips like little potatoes and fry them in Olive oil and I think they're delicious, never tried it in a French fry but I sure like it the way I make them
Wow, great idea Ms. Frances. Many in my neck of the woods would call that a 'hash-brown chop' vs the regular grating. Also, I understand that soaking them in water w/a couple of Tbsp of ACV mellows the bite, etc.
@C Witham I didn't know about the acv, I'll try that next time, thanks.
Honestly Frances, never fry anything in Olive Oil - ever again. Use Avocado Oil instead, or better yet Lard/Tallow! They have very high smoke points & do not oxidize easily. Olive oil begins oxidizing when you open the bottle and should only be used for finishing & dressings - Never for cooking above 125 F. When you cook w/Olive oil it goes from a hero to a zero for your health. That's why it's sold in expensive, small, little 1/2L bottles, cause you want it fresh as can be!
I make or weekend brunch "fried potatoes" with diced turnips, delicious!! I fry the bacon first then add the turnips, if i need a little more oil I add some acacado oil.
Try eating the jicama peeled and cold. With salt it’s delicious! And it is great for dipping
Jicama is awesome with lemon or lime juice sprinkled on it! Great crunch factor raw!
I say do a do-over challenge with jicama and parsley root but make them both smaller like shoe string fries so they stand a chance of getting a good crisp on them. Continue the boil on the jicama like you did but then air fry the heck out of them. I suspect you will both be pleased with the results. Either way, your sweet faces are so much fun to watch. Thank you for the info and entertainment
I have kohlrabi in my fridge…Im going to try that!!
Edit: if you try it, the bigger the kohlrabi, the more neutral it tastes. The smaller ones are more sweet.
They make an amazing fauxtato salad, and are an amazing substitute in soups!
I love kohlrabi, cooked any way or raw! Can’t get it that often, will have to try growing some 😊
Please try daikon radishes as french fries!
Daikon makes the best scalloped potatoes with heavy cream and butter. Delicious.
Hey ladies! On the rutabaga, I've tried it several ways. It's part of the radish family, that's why it can be watery on the inside. I came across a video at Keto with Sammy where she par boils the cut up rutabaga fries and then drains them really well & pat dry really well. Then she mixed them with oil & seasonings and air fried them. When I tried this, it made a huge difference in texture & flavor for the rutabaga. Now it's my go to for fries. I love your videos and think you ladies are awesome! Makes me want to have a twin, lol.
I used to eat Kohlrabi fresh out of the garden as a kid with salt and loved them. As I was shopping in Sprouts one day I saw that they had so bought one and when got home I thought would how this would taste as a chip so I fried some in coconut oil . They were so good and it’s the closest thing I have had to a potato chip and I’m sure you could make them like a fry. They turned out very crispy.
They have 6.2 carbs per gram and 3.6 grams of fiber. So they are very low carb . Kohlrabi’s are a German turnip and very much like a potato without the starch.
I am currently looking at Kohlrabi recipes and was hoping they were going to try Kohlrabi as one of their fry choices. Thanks for the idea of chips!!!
Keep close eye on them because they cook really fast.
@@TheJohn3162011 Thank you I will!
I recently sliced kohlrabi and onion and seasoned with salt and pepper . Then I poured a cheese sauce I made over it and baked at 350 for 30 minutes or until tender. It was so good I didn’t miss having potatoes at all it tasted just like the real deal.
You can also dehydrate them I heard and eat them like a chip. Now I haven’t tried it yet but Steve from serious keto has and says they are great.
@@TheJohn3162011 Excellent! Thank you!!!
Jicama is a good potato sub in soups, stews and makes a fairly good potato salad. I've never tried it fried. That's a good idea to try the jicama with a coating of some kind.
I like rutabaga. I steam and them mash it and then add almond flour and xanthan gum to it like the fan fries but the rutabaga gives it the veggie taste. I also use them for potato salads.
G Hughes has a new sugar-free line of dipping sauces and marinades at Walmart. I also wanted to say they have keto blend Pompeian spray for the chaffle maker! Also, they have keto breading in the spice/baking aisle at Walmart. Just an FYI for everyone out there 😉 😀
Walmart has been stepping up their Keto game and I love it.
@@ThyGirlnextdoor you're welcome 😊
@@carmenlewis5712 yes they have!
Celery root is the closest I've come to finding a good match for potatoes!!!
Totally agree! I told them about celeriac before but I’m guessing they didn’t remember or they can’t get them. Fabulous as chips!
@@corran2000 I like them better than potatoes!
@@Solitude11-11 I’m allergic to potatoes , didn’t realise it until I was in my early 20s along with various other food allergies. I’ve used parsnips in place of potatoes for years and they make the best chips but I went low carb a year or two ago and found celeriac as my replacement and haven’t looked back!
@@Solitude11-11what?? Better than potatoes??
If you boil them, do you think they could make a good tater salad?
I’ve done the jicama fries, cooked in instant pot then dried the coated in pork rind panko and deep fried 😋
Ooo that sounds good!
I've been doing this for years ... I like that you're providing commentary on the trade-offs of various materials. Crunch, the bite, condiments ... experimenting definitely lets you taste different foods ... and sometimes, you find new combo's ... Thank you ....
I like eggplant fries, cut the eggplant in strips, salt them let the salt take out the moist. Dry them with a a papertowel . bread them with egg and a mixture of sunflower flour and dry grated parmezaan cheese. Bake them in the airfryer on 185 C (around 400 fhr) for 15 minutes (check it) delicious
I once sliced thin, grilled them with seasonings and then used some as a pizza topping, so delicious! Eggplant is versatile, I'll try this thanks for your comment!! ❤️
I make small cubes of rutabaga and fry with bacon and onions for breakfast in my cast iron, great with eggs. Like home fries
Girls I have done sweede turnip in my air fryier, no boiling, it is yellowish, and it tastes like a sweet potato! No bitterness at all, regular turnip tastes too bitter for me. You should try it 😍
Really enjoy your videos. Especially that you are so natural and admit your errors in a quirky way. It's funny and hey, we're all human and imperfect. 🙂
Was confused about the parsnips. I had read they were high in carbs. I am glad you cleared it up and agreed with the info I had. I love that you own your mistakes. Thanks. Your channel has helped me navigate the complexities of this lifestyle.
We are always open to learning and making mistakes 😬😂
I just take one chaffel, puts in in the toaster, and cuts it up, it looks like fries, and then serve it with mayonnaise. Then my plate looks like everyone elses.
6:46 the pictures you're showing while talking about rutabagas are actually purple kohlrabi, also in the brassica family, but a different one, much sweeter and crunchier than rutabagas. Trust me, I grow both of them. 😉 We eat kohlrabi raw, sliced as a snack and rutabaga as a mash. Hugs from Ireland
Thanks for the info! when we searched for rutabaga in our stock footage that showed up, shows how much we know lol
@@ketotwins search for swede, it’s what us Brits call it 😄 the thing you put in the air fryer we call turnip. They are very different!
Hi! Great video. I really like rutabaga fries, and am sorry yours turned out so limp. I cook mine on my electric skillet. I turn them so they brown on each side, and maybe thats why mine are crispier. What I really like is to grate them, and after I soak them in salted water, and squeeze them dry, I add them to an egg and make rutabaga latkas. I eat carnivore and keto because I can't digest starch, and rutabagas have a very small amount of starch, but the other roots like Jicama are too starchy.
I dont know if anyone has mentioned it but which ever is your favorite, lightly coat it in protein powder. Not a batter just throw them in a ziploc with protein powder and shake. But i fried them. It gives a crispy outside but you have to eat it a little quick lol
Great idea! Thanks
I've done a lot of vegetable fries in the air fryer. The air fryer preset is for frozen fries, that are precooked when you buy them. You need to precook them so they will be cooked inside before browning, or they'll be undercooked in the middle.
First I peel them and cut them into fry shapes, brush well with oil, and air fry at 250F until they are cooked through internally, which you can tell because they change from hard to flexible. Then you brush them again with oil, increase the temperature to 400F, and give them 10 minutes until brown.
Rutabagas take 25 minutes for their first stage. Beets are about 22, Carrots and parsnips 20.
Thanks for the tip! We are new to air frying for sure!
My kids would not eat turnips when they were little; so I was sneaky and trimmed all the outside, cut them like fry size, soaked in salted water, dried and coated with a bit of Cornstarch...then fried in a good oil. Delicious to me! They didn't complain or ask what is this? My oldest is now 50 years old and cooks a variety of delicious foods. She's famous for her fried eggplant coated in parm cheese! I try all kinds of subs to get my husband to eat instead of French fried potatoes...which he likes soft, not crispy! I'll try some of the ones y'all experimented with today!
My younger Sisters are Twins, so I enjoy watching you two! Thank you for creating an enjoyable teaching platform of what a challenge Keto can be, but fun and possible too! 😊 I'll be watching. I'm keto/carnivore with Auto Immune issues... look pretty good for 68 years old! VIVIAN
I bought the flavoring to put in the dough based fry. I haven't tried it yet but I made these miracle biscuits that are heavenly.
I use rutabaga in my roasts. It takes on the flavor of the roast. Cut small, because they take a long time to soften.
Love you gals, and appreciate your wonderful videos!
When I used to eat potatoes, I made french fries at home. I deep fried them, I don't know how they would turn out in an oven or air fryer.
They'd tended to be a little floppy, but I learned a trick to get them crispy.
This might work for other root veg as well, but I haven't tried it yet.
What you do is when they're almost done, take them out and let them cool a little. Then pop them back into the fryer for a couple of minutes. They come out nice and crispy.
I did try rutabaga as a potato sub in homemade corned beef hash. It wasn't bad. Not as yummy as potatoes, but it was pretty satisfying. I hadn't had my corned beef hash for a couple of years, so it was nice. It broke the craving.
I want to try kohlrabi, but I haven't been able to get any. It might have to wait until I can grow my own.
Great job Keto Twins 👏 👍 Maybe I'll try jicama thinly sliced.😁
Interesting test. I like the taste of Jicama and get the wraps at trader joes and use so tacos
I still like low carb loves crispy fries. They taste just like tater tots and are great even cold the next day. I’ve tried everything else.
@ketotwins I bought a jicama first then searched for ways I can use it 🤦🏽♀️I came across your video and two other channels Here’s what I did after watching your video and two others. I didn’t boil the jicama first after hearing that you felt like it was wet after frying. I cut them smaller like shoestring fries. I used a little flour to coat them. Shallow fried them in avocado oil for a few minutes then finished them in the air fried them 5 minutes @400. DELICIOUS!! I will be cooking them again tomorrow. Just a note….the other person used protein powder to coat and hers looked very crispy. Please try and let me know what you think. I’m not keto but I’m trying to live a low carb lifestyle.
Yea!!!!! I’m so excited and LOVE YOU BOTH TO THE MOON AND BACK! ❤❤❤
Love you Tyler! Thanks for watching ❤️
My daughter missed fries so much and we'd heard good things about jicama. It took several tries to get it right. We bought the precut package like yours from Trader Joe's. I cut them down even further into shoestring fry size, pressure cooked them in my Ninja till they were tender and then oiled, seasoned, and air fried the heck out of them. Longer time, lower heat so it almost dehydrates all that moisture out as it air fries. They shrink quite a bit to about like those super skinny fries they have at Steak and Shake. My daughter loved them. I thought they were pretty good too.
Low Carb Love did a version of Heavenly Fan's recipe in which she added grated parmesan cheese to the dough. Personally, I prefer that version.
Try slicing the jicama thinner. It makes crispy chips (which are already super thin.) The downside to jicama is there is a lot of water in it. I stopped using it for chips because it would basically shrink to half size. You need a lot of jicama to get a good serving due to this. In other words, it's a bit labor intensive as it is very hard to slice.
We bought them pre sliced but I think you are right! Needs to be way thinner
I did jicama fries the way flavcity did when he was keto, boiled, baked, broiled, then baked and broiled again. It looked like fries, smelled good but it was still a wet juicy fries😌
Yukon Radish are good, to get them to crisp up you need to salt them first to extract all the water, it just takes a lot of them to get a decent amount of fries
Thanks so much for doing this research for us, I really appreciate it. I was wondering about these options as there are so many videos on how to do the common keto French fries via coconut flour or almond flour version. So, thanks you guys ❤ you did a wonderful job, keep up the awesome work 👏
Hahaha. Emily "when I bit into that one, I knew ha, there's no way that's keto ha". You guys are so stinking adorable and hilarious. I just love you both hahahaha
🙈🤣
If you cut the jicama much skinnier, fry them in Avocado oil or light tasting olive oil, they will be crispier and dryer inside…great with a Cajun seasoning and salt!
As usual, love your videos ladies❗️🤗
Still a root vegetable, which is higher in carbs, but less than a white potato. I would probably do an egg white wash and roast them adding whatever spices you think you might like. I think that would be good.
Fry the Jicama after air fry! Very crisp!👌
I wonder how the jicama would do if dehydrated first in a low oven (or air fryer).
Thanks ladies - always fun watching you cook these recipes I think about, secretly hoping you'll try them first 😜
Also, today is my 1 year ketoVersery
...1 year and 59 pounds towards my goal! You've been instrumental in my keto journey - thanks so much!
I buy whole jicama, peel, boil, drain, toss with oil + salt then oven fry. Very filling and satisfying. Keeps well in the fridge if you make too much. Just reheat.
I just sliced jicama into small sized (but not shoestring) pieces, coated them in avocado oil and salt and roasted in air fryer 400 degrees for 9 minutes. They flop if you try to make them flop but when you bite into them they have a crunch. I did NOT boil the jicama first. 😊
Heavenly Fans recipe is still my fav. Kudos for putting up with all our "out there" recipes.
Thanks for the testing. Also - for making me laugh so much! ❤
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@@ketotwins Oh you guys made my day. I laughed out loud. It's when you guys laugh - make faces. You are just great. I really appreciate you trying all the recipes. ❤
Parsley root fries are our favourite!!! We make them all the time. We boil them for 5 minutes first then fry them in the air fryer with French fry seasoning. Yum!!!
The rutabega should be boils like jicama we tried the two and found if you boil them longer by about 10 minutes then air or oven fry for 20 minutes then pan fry they get crispier, come out better.
Oh my I been waiting on a video like this 😊😊😊
I grew up with my mother using rutabaga in soups instead of potatoes, and have continued this into adulthood. They are wonderful addition to soups, they do not fall apart or have the starchy effect like potatoes tend to do. Just make sure to cook through til tender. (I have no idea about them as french fries and cannot imagine they work well that way)
I love jicama but raw and in a simple salad with cucumber, lemon juice, tajin powder and keto friendly chamoy. It's a wonderfully fresh snack when I have crunchy cravings.
100% heavenly fan's keto fries can't be beat in texture, net carbs, and flavor!
Have y'all considered daikon radish as a potato substitute? I like to sometimes cube it and pan fry like country potatoes, obviously it's fantastic pickled!
This is good info, but also comedic genius…I’m an instant fan🎉
Lol 😂 🙈🙈
Thank you again for your hard work and fun (at least for us) videos.. I too thought maybe you had turnips instead of rutabagas. Rutabagas usually are sold with a wax coating. Very different taste.
I used to love potatoes but even before I realized the importance of eating healthy I loved rutabaga. I mashed them or put them chunked in stews. Last week I tried cubing them (small) seasoning them with avocado oil, of course garlic and other seasonings and roasted them in the oven for quite a while. Tossing at times. They were crispy on the outside and soft inside. Very close to a roasted potato texture and taste. After watching your video I’m going to try cutting then in french fry shape. Thanks again… enjoy your snow!
I think you have to fry them in oil to get them to a nice flakey crunchy texture.
Thanks for trying all of those for us!
I love you guys videos you’re just so honest I will definitely happened to me keep it up girls.!!!
Awww thank you!!!
Fun! Heavenly Fan's fries are my favorite. Cut thin and fried in avocado oil. Fooled the hubs who thought they tasted like McDonald's fries. LOL. Love jicima wraps for tuna salad, chicken salad, and tacos. Yummy crunch
How about partially-boiling the thick fries you cut, draining, drying, then frying in some choice or mixture of tallow, lard, and/or avocado oil (all have a higher smoke point)? That's a variation on the JoyofCooking 3-step '50s way - (partially-fry;-rest--cool; finish-frying - spice immediately). The Chicago Dog shop at the corner of the Addison office park where I worked always had baskets of part-cooked fresh fries waiting for their final bath of glory. Oh, the memories!
Thank you ladies for doing this video; you all have been such an inspiration to me. I hope I can find parsley roots to give them a try and have done the rutabaga ones. They suck:)
I have made pumpkin fries and they are so good. You can do savory or sweet. I generally do them in the air fryer.
Oooo pumpkin fries! Never thought of that!
@@ketotwins Yes we love them. They get mushy faster than potatoes. So its a balance of how to cook the. I use the air fryer. Our favs are: Cut thin and coat with olive oil, spices and powdered parm cheese. and whatever seasoning you like. For the sweet ones I use melted butter, cinnamon and swerve.
Thanks for doing this video. I may try one of these.
Maybe you can slice them in thin circles instead of sticks for the root parsley, hopefully they would all be crispy that way
Howdy. Thanks for doing all your videos. I love them and watch them all. Regarding the mention of the jicama being used as a sub for apple, it actually the chayote vegetable that is a good replacement for apple. I have used it and it was great. It’s about 3.2 grams of net carbs per 100 grams of chayote. Cheers.
Yes we love chayote as an apple replacement!
I’d suggesting zucchini fries in a keto friendly breading. Fewer carbs and something you’ll feel much more satisfied with alongside a burger!
You might try the PSMF bread. The egg white powder-only version. Maria Emmerich has a video making fries out of it. I want to try it.
You could liberally salt the jicama strips and let them sit for a bit to draw out the moisture, then quickly rinse them, pat dry, season and air fry… just a suggestion 🤷🏻♀️. Love the video, y’all are so entertaining !😂
You two are the cutest!
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I’ve been making root fries for years but instead of peeling I use a stiff bristle to clean them; more fibre and more taste; less work 🍀 I like parsnip and celeriac , but just deepfry it
Just yesterday I took a simplified fathead dough that i figured out (8oz chredeed mozzarella, 1/2 cup almond flour, 1 egg, that's it) and pressed it in a tortilla press between greaded wax paper, cut the "tortillas" into strips and shallow fried. To me they were excellent cheese fries! They were also really good tossed in allulose and cinnamon!
I love Heavenly Fan's fries, even my hubby who is not keto likes them.
😆 an eggplant… or something ❤
Find out from your local Peruvian restaurant how they fry Yuca. It’s the best I’ve ever had!
You two have lost a ton of weight and look so healthy and beautiful. Well the beauty was always there. Anyway congrats on the loss. Thanks for all of your help with recipes and everything else.
Thank you!
So, rutabaga and turnips - you need to peel them. You don't want to eat the skin on these. And I've found they're better - well cut them into cubes, boil them, and put them in a stew. It's more like a good boiled potato substitute. Or cut them up, boil them in salted water and mash them. Add lots of butter and cream - and salt - pretty good mashed tater sub.
For oven roasted "new" potato sub - try radishes. Just cut off the tops, scrub and wash them, oil them, salt and pepper - roast in oven - surprisingly good.
I may have to try jicama. If I don't like it cooked and I have a lot leftover, raw - it's at least good raw.
was in a horrible mood because of cravings but your video made me laugh at my temporary situation. Keep it up gals. You are awesome.
Hope you are feeling better. We appreciate you Linda! ❤️
Aww, you should have tried to use the Daikon, since it worked so well in the Au Gratin dish.
OK- fries aside, I am a huge turnip fan the round white , purple topped thing . We ate boiled with butter growing up,but I really enjoy them mashed
I love parsnips. Now i know why.
I love jicama! I haven’t tried it as fries yet but love it with tajin sprinkled on it like an apple or pear substitute.
DAIKON RADISH
I keep LMNT mixed up in my fridge and drink it every day. I’ve tried other flavors but the citrus salt is my go to ☺️
😂I LOVE you ladies. Thank you for the laughs you always give to us. 🤣❤
The best keto fries imo are the ones made by Ketofusion...lupin flakes, cottage cheese and xanthan gum. Easy to make using a food processor and frying them in flavourless coconut oil. They are crispy on the outside and soft on the inside. Closest thing to potato fries I have tried.
Thank you for the suggestion Karen! We’ve never heard of this before and it sounds very promising!
You should try hokkaido pumpkin fries :-) Closest I've come to something that resembles french fries apart from celeriac/celery root. Thanks for posting great videos, really needed the motivation!
Ooo thanks for the suggestion!!
I par-boil my jicama, dry it, and then fry it in avo oil. try that with the root parsley and the jicama. I'll wait 🤣 thx you guys!!!
Please try sun chokes or Jerusalem artichoke (same thing) I made them as sliced roasted potato dish but not as a fry it taste like potato and does aid in digestion and told it helped gut health. I got my at schnucks grocery they came from California hard to get not cheap. I would eat them all the time but not locally grown to get at my farmers market. They had little impact on my glucose level. Would love to see you try them as fries or fried breakfast potatoes
You guys have to try fried chayote next time! I've seen mixed reviews, mostly good. I would love to know what you guys think. If not as fries, then anything else would be just as interesting. 💜💜💜
Thanks for the suggestion! We will try it ❤️
I stand by this one, Paneer cheese makes the BEST keto fries Ever. Crispy on the outside, soft and pillowy on the inside.
Ohhh we will have to try it! Do you just fry it?
I've used daikon radish
I guess you can experiment for me. I was going to make those canned chicken pasta noodles that Steve, of serious Keto makes. But I was going to make them thick enough by squirting “the size of a potato” into oil instead.
Another test is to see how these veggies work in making "hash browns" as I've used jicama for that and they were quite good.
Nice show ! Question…can you try frying in coconut oil?
There are a lot of faux french fry recipes using almond flour. Have y'all tried any of those? I learned my lesson about La Banderita Carb Counter tortillas. I ate one yesterday, and while the carb count wasn't out of range, it was the first time in 3 years that I ate grains. Never again! I woke up in the middle of the night and felt like someone had damaged every joint in my body. When I got up this morning, it wasn't any better. I've heard other keto people talk about inflammation. Now I know what they mean. This is as bad as the flu. Lesson learned the hard way. 🤣
We have tried the heavenly fan recipe but will be trying others soon! :)
Did u try kohlrabi? Root vegetable that is part of the brassica family. Have u tried salting the wet veggies for a bit, to remove excess internal moisture, then rinse and drain pat dry before fry.
I love Jicama! Peel it, wash it off, pat it dry and slice it - wonderful in salads as it adds a great crunch, or most of the time I just dip in Ranch! Not too much because of the carbs, but a nice crunchy treat - never cooked it and after watching your faces, I don't think I will! HA 😆😅🤣