Put these oven-baked vegetable fries on table and they will disappear fast!
1 large russet potato
1 large sweet potato
1 small red onion
2 egg whites
1 tsp. chili powder
Salt and freshly pepper, to taste
2 tbsp. olive oil, as needed
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment.
Cut all the vegetables into 1/2-inch thick fries.
Whip egg whites until lightly and frothy. Add 2 tbsp. olive oil.
Toss vegetables in egg white mixture and season with salt and pepper and chili powder.
Divide vegetable fries between baking sheets, making sure they don’t touch. Bake until crispy on the outside and tender on the inside, about 20 to 25 minutes.
Yield: 4 servings.