These gluten-free, Whole30 and paleo-friendly veggie fries are crunchy and flavorful. Serve with your favorite dipping sauce and you have a hearty snack or side dish.

Almond-crusted turmeric green bean fries

Who loves veggie fries?

If you’re looking to get more vegetables into your diet in a delicious and creative way, consider vegetable fries.

Vegetable-based fries aren’t just for kids. I’m slightly obsessed with them myself, as you can see from these related recipes:

This recipe is both Paleo and Whole30 friendly. It’s also surprisingly filling. I ate the portion pictured for a meal, and was completely satisfied.

Three cheers for real, healthy, satisfying food!

Almond-crusted oven-baked turmeric green bean fries.

Adding Turmeric To Your Daily Routine

I like to sneak turmeric into my meals whenever I can. This spice has powerful anti-inflammatory properties, which helps keep my back pain at bay. In addition to adding it to my food, I also take a supplement: Dr. Danielle Turmeric Curcumin with Bioperine

If you’re looking to up your turmeric intake, consider adding it to:

  • Your morning smoothie
  • Chili or soup
  • Tomato sauce
  • Salad dressing
  • Curries

Whenever you cook with turmeric, add some black pepper. This helps your body with absorption.

Almond-crusted turmeric green bean fries - oven-baked, Whole30 and Paleo friendly

Almond-crusted turmeric green bean fries

Almond-Crusted Turmeric Green Bean Fries

Yield: 2 large servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 pound green beans (or haricot verts) with ends removed
  • 1 egg, beaten
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 1/2 cups almond meal (make your own by grinding almonds or buy prepared almond meal at Trader Joe's or elsewhere)


  1. Preheat oven to 400F. Coat a large baking sheet lightly with olive oil.
  2. Combine spices. Beat egg in a cereal bowl. Place almond meal in another bowl. Add half of the spice mixture to the beaten egg, and the other half to the almond meal.
  3. Place a few beans in the egg mixture at a time. Remove beans from egg batter and let excess batter drip off.
  4. Dip each green bean in the almond meal and place on the baking sheet. Repeat with remaining green beans.
  5. Bake for 10 to 12 minutes, until the coating is lightly browned. Serve with your choice of dipping sauce. (I mixed some sriracha sauce with mayonnaise.)

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