Veggie Fries, Not Just for the Kids!


When Little Hoboken asked me to check out these Veggie Fries, I was super eager to see what my kids would think. They actually do like veggies in regular form, but they don’t love veggies disguised as something that’s supposed to be a treat (I tried homemade zucchini fries once, and it was an epic fail! As in Ewww, these aren’t French fries!) Plus, my kids are pros at picking out hidden veggies in foods (I may have made them a few too many carrot muffins in their life), so I was interested to see if I could pull these off.

I decided to go with the variety of fries that looked most like the real thing—chickpea fries sprinkled with red pepper.

They looked less obviously “veggie” than some of their other flavors that included broccoli and carrot, but I figured these were a good place for us to start. I took a look at the nutrition label and liked how they contained protein, fiber, and vitamin C, and were non-GMO.

The fries took about 20 minutes to cook and I served them with chicken cutlets and roasted broccoli. And my two boys loved them (way more than the broccoli!), and I found myself picking up one, then another, then another. They were a total win, and I definitely plan on buying them again. And while I wouldn’t use them as a total veggie replacement—I always advocate that getting kids to know fruits and vegetables in their whole form is best—these can make a great addition to the plates of picky eaters or served as something special that parents can feel good about giving their kids.


This weekend, my family got the opportunity to try Chickpea, Red Pepper & Potato Fries and Broccoli Sweet Potato Tots from Veggie Fries. While they are a perfect way to get kids into vegetables, they also make a great vehicle for some fun dips for the grownups. For the Chickpea, Red pepper & potato fries, I made an easy garlic aioli.

An aioli is essentially a homemade mayonnaise, and while jarred mayo is one of my least favorite foods, I love myself an aioli. I made this aioli in a blender, but you could easily do it by hand. I used 3 cloves of garlic, 2 egg yolks, 1 teaspoon of Dijon mustard, and juiced ½ a lemon in the blender. With the motor running, I drizzled in a half cup of olive oil and a quarter cup of canola oil. **If you’re making this in a bowl, mince your garlic and mix with all the other ingredients except oil. While whisking, pour in the oils** Add salt and pepper to taste.

If you are a little squeamish about eating raw eggs, you can always add the minced garlic, Dijon, and lemon juice into a ½ cup of mayonnaise. And voila - aioli!

For the Broccoli Sweet Potato Tots, I decided to make a little bit of a healthier dip. I had an opened jar of roasted peppers, so I decided to use that with some canned cannellini beans. **PRO TIP: Always rinse and strain your canned beans, to wash away any excess salt** Into the food processor went 2 roasted peppers, 1 can of cannellini beans, ½ a juiced lemon, 1 teaspoon dried rosemary, 1-2 garlic cloves (depending on your love of garlic), and ¼ cup olive oil. I added salt and pepper to taste. This bean dip is great on sandwiches, as a dip for vegetables, or on top of crostinis.




  • 3 cloves garlic

  • 2 egg yolks

  • 1 teaspoon Dijon mustard

  • ½ lemon, juiced

  • ½ cup olive oil

  • ¼ cup canola oil

  • Salt and pepper, to taste

Roasted pepper white bean dip:

  • 2 jarred roasted red peppers

  • 1 can white beans (i.e. cannellini, great northern white beans)

  • 1-2 cloves garlic

  • 1 tsp. dried rosemary

  • ½ lemon, juiced

  • Salt and pepper, to taste