Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > Well friends, like always I start cooking by looking in the veggie
> > bin! Since Charlotte is still trimming, this one came over as 'I
> > haven't had fries in ages!'
> >
> > Now tomorrow is a freebee diet day as we celebrate Saint Patrick and
> > that means 'Daddy Fries' but she wanted something for other times.
> >
> > Take carrots and cut lengthwise then placing the flat part down,
> > cut to fries (shoestring type cut works best here). You want
> > enough for each person to have 1 cup of carrot fries. Carrots are
> > 52 calories a cup. Potatoes are 105.
> >
> > Dust the carrot pieces with 1/4 TB cornstarch per cup of cut carrots
> > then sprinkle with spices. We liked a sweet paprika and a whisky
> > smoked black pepper. Cornstarch is 30 calories per TB or 7.5 per
> > 1/4 TB.
> >
> > Drizzle 1/2 TB olive oil per cup of carrots and mix well. Olive
> > oil is variable by brand but the one on my counter says 120 per TB
> > (15ML) so 60 calories used per cup of fries.
> >
> > I had just finished baking bread at 400F so added these in a single
> > layer and flipped them 10 minutes later and they were done in about
> > another 10 minutes.
> >
> > Calories per cup: 52+7.5+60=119.5 (call it 120, or 60 per 1/2 cup
> > serving size). Sodium negligible. Cost estimate hard to define
> > because of spice versions and that cornstarch lasts forever so
> > can't recall the price. A swag would be 20cents per cup?
> >
> > Provided that carrots do not spike BG's in your case, this is Vegan,
> > Vegetarian, diabetic acceptable, low sodium, and while not classic
> > low-fat does fit in a low fat diet.
> >
> > *classic low-fat can be odd. Often they required each dish not have
> > more than a percentage of the calories from fats. Because of the
> > olive oil, this one fails the classic test with more than 10% from
> > fats.
>
> What is the point of the cornstarch?

It makes then crispy with minimal oil needed. Probably an optimal
recipe for an Air fryer. I don't have one but recipes like this make
me think it might be a good addition here.