Keto Low-Carb Chili Cheese Turnip and Swede Fries
Crispy baked turnip and swede fries topped with a hearty beef chili sauce and melted cheddar cheese. This keto-friendly comfort food satisfies cravings for loaded fries without the carbs. The root vegetables are pre-steamed in the microwave, then roasted until golden and crispy. The rich chili features ground beef simmered in tomato and warming spices, thickened with xanthan gum for perfect coating consistency. Perfect for low-carb dieters craving indulgent pub-style food or anyone wanting to try creative vegetable preparations.
Ingredients
- 1 ¼ lb minced beef
- 1 tbsp bacon grease or lard
- ¼ cup tomato puree, unsweetened
- ½ tsp garlic powder
- 1 clove garlic
- 1 tbsp dried onion
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp hot chili powder
- ½ tsp xanthan gum
- 2 cups water
- salt and pepper, to taste
- ½ cup grated cheddar cheese, to serve
- 2 large turnips or kohlrabicauliflower1:1ketolow-carb
softer texture, faster cooking
- 1 medium swede, rutabaga
- ½ tsp garlic powder or paprika
- 1 tbsp ghee, melted
- ½ tsp salt, or more to taste
- oil spray, olive or coconut
Instructions
- 1
Gather tomato puree, cumin, paprika, onion flakes, garlic powder, xanthan gum, water, salt and pepper for chili sauce
- 2
Heat bacon grease in pan over medium-high heat, add mashed garlic and cook briefly
- 3
Add minced beef to pan, crumble and cook while stirring until evenly browned
- 4
Cover pan and reduce heat
- 5
Mix all sauce ingredients in separate bowl, add to browned meat
- 6
Add second cup of water and boil for 10-15 minutes, then set aside
- 7
Preheat oven to 425°F fan or 475°F conventional
- 8
Wash and peel turnips and swede, cut into ⅓" wide spears
- 9
Drizzle vegetables with cooking oil and mix well to coat
- 10
Place vegetables in plastic bag and microwave for 7 minutes
- 11
Remove from microwave, open bag to release steam
- 12
Transfer vegetables to lined baking pan without residual water
- 13
Sprinkle with garlic powder using sieve, spray with olive oil and season with salt
- 14
Bake for 15-20 minutes, stirring once or twice to prevent burning
- 15
Remove from oven and serve immediately topped with chili and cheese
Tips
Pre-steam vegetables in microwave to ensure they cook through and achieve crispy exterior during roasting.
Cut vegetable spears thinner for extra crispiness, as root vegetables lack potato starch for natural crispiness.
Serve immediately as these fries become soggy quickly due to lack of starch content.
Good to Know
refrigerate up to 4 days, reheat before serving
chili can be made 1-2 days ahead, fries best made fresh
serve immediately while fries are crispy
Common Mistakes
skip microwave step to avoid hard, undercooked vegetables
drain excess water after microwaving to prevent soggy fries
watch closely during roasting to prevent burning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these fries without a microwave?
Yes, you can parboil the cut vegetables for 5-7 minutes instead, then drain thoroughly before roasting.
How long do leftover fries keep?
Store in refrigerator for up to 4 days, but reheat in oven to restore some crispiness before serving.
Can I freeze the chili sauce?
Yes, the chili freezes well for up to 3 months. Thaw overnight and reheat gently before serving.