@ketosackz recently caught my eye with his keto-friendly cheesy pickle fries. I don’t follow a keto diet myself. I do, however, love pickles and cheese, and if the two could somehow become a salty, crispy fry, then I knew I wanted in.

Ingredients for Cheesy Pickle Fries

• 1 24-ounce jar of pickles: The recipe is all about the pickles, so choose wisely. I recommend a pickle that’s firm and crisp so it holds up well when baked. I prefer Bubbies or Grillo’s pickles.
• 1 cup of shredded cheddar cheese: For big, bold flavor, I recommend sharp cheddar. For a spicy kick, try pepper jack.
• 1 large egg: You’ll need something to bind your “fries” together, and this is it! Whisk the egg first to make combining it with other ingredients easier.
• Your choice of seasoning: You can add anything you like, from cayenne pepper to freshly cracked black pepper. You can also skip this step if your pickles come in an especially flavorful brine.
• 1 teaspoon baking powder, optional: Baking powder helps make the fries a bit fluffier, but it isn’t necessary.

Directions

Step 1: Preheat the oven

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Step 2: Prep the pickles

Add a jar of drained pickles to the bowl of a food processor and pulse until finely chopped. Place chopped pickles in a fine mesh strainer and press out any excess moisture. Transfer to a mixing bowl.

The key to success with this recipe is to make sure your pickles are well-drained—almost to the point of dryness—before mixing with the other ingredients. Extra moisture will prevent the fries from crisping up and cause them to spread as they bake.

Step 3: Make the fries

Add the shredded cheese, egg, seasoning and baking powder (if using) to the bowl and stir to combine. Shape 2 tablespoon portions into fries on the prepared baking sheet and bake until lightly golden and crispy, about 20 minutes.

Step 4: Serve the fries

Let fries cool slightly, then serve with ranch or other dip of your choice.

Are cheese pickle fries good?

After making my batch, I have to admit I was a bit underwhelmed. While they looked good, they weren’t as firm and crispy as I would’ve liked. The flavor was fun, and I enjoyed the combination of pickles and cheddar, but if I make these again, I’d change a few things. First, I’d add something else for crunch and texture, perhaps nuts and seeds or a combination of both. Next, I’d consider air-frying these since baking them left the underside a bit softer than the top. Finally, I’d play with seasoning and pickle varieties, just for fun.

Is this a healthy keto snack?

The keto diet is an eating pattern that’s high in fat, moderate in protein and low in carbohydrates. Its original use was by healthcare providers as a method to help control seizures in children with epilepsy. A recent interest in the diet has emerged among adults who are using it as a method for weight loss. The combined effects of excluding certain foods (including carbohydrate-rich whole grains, fruits and some vegetables) while simultaneously putting your body into a state of ketosis (where the body uses fat over carbohydrates for fuel) can prompt weight loss. The diet’s popularity has led to an increase in keto-friendly recipes and ready-to-eat snacks.

This recipe certainly fits within the high-fat, low-carbohydrate parameters of the keto diet. However, there are some concerns. First, pickles are brined, which makes them high in sodium, and too much sodium can contribute to heart disease. The fries are also made with cheese, which supplies important nutrients like protein and calcium but is also high in saturated fat, which can affect heart health.

They have a fair amount of protein and fat, both of which can help with satiety. And thanks to the cheese, they supply some calcium as well as phosphorus and vitamin B12. In small amounts, the “fries” could be a decent, but maybe not healthy, snack.

To determine whether this type of eating pattern is right for you, discuss with a healthcare professional.

The post I Tried the Viral Cheesy Pickle Fries, and I’ve Got Opinions appeared first on Taste Recipes.

Ingredients

• 4 medium tart apples, peeled and sliced
• 4 medium pears, peeled and sliced
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• TOPPING:
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/3 cup cold butter, cubed

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What types of soup are most traditional for Thanksgiving?

Seasonal ingredients are often used as the inspiration for Thanksgiving soups, so it’s common to see soups made with different types of potatoes, root vegetables and winter squashes. Light broth-based soups also make good starters because they often contain whole grains and a variety of vegetables, like hearty greens. That said, the soup you choose doesn’t have to be traditional! Serve something you and your guests like.

How do I prepare soup in advance?

For most soups, you can prepare the soup according to the recipe directions, let it cool slightly and store it in the refrigerator overnight. On the day of your feast, reheat the soup on the stovetop until it’s warmed through. In general, I recommend waiting to add delicate garnishes until just before serving. For soups that include pasta, consider cooking the pasta separately. The pasta will absorb liquid as the soup sits and become soggy.

If you want to plan way ahead, consider freezing soup, broth or stock and thawing it in the refrigerator the night before Thanksgiving. You can also cook and freeze other soup components, like sweet potatoes, squash and root vegetables.

What are some good garnishes for Thanksgiving soups?

A good soup garnish leans into the ingredients used to make the soup and adds a complementary flavor or texture. For example, for butternut squash soup, save a few roasted pieces to scatter across the top. If your soup includes different types of herbs, consider garnishing with a chopped fresh version. If your soup would benefit from a bit of texture, try roasted pumpkin seeds, seasoned croutons or crispy onions. For creamy soups, add a dollop of plain yogurt or sour cream.

The post 25 Thanksgiving Soups to Kick Off Your Holiday Feast appeared first on Taste Recipes.

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What thickening options can I use in low-carb soups?

Look to your soup for direction! Many soups on this list have beans or starchy vegetables that, when pureed, become creamy and smooth. This adds a bit of body to the soup. Simply remove a portion of the starchy vegetable along with some of the liquid, and puree until smooth, then add it back to the soup. You can use a traditional blender or an immersion blender. If your soup is veggie or broth-based, consider adding ground chia seeds, which will thicken up the soup without adding much in the way of carbohydrates.

How do I make low-carb soup more satisfying?

The easiest way to make a low-carb soup more satisfying is to add vegetables, especially nonstarchy vegetables. Hearty, leafy greens like kale and collards are great, but so are carrots, celery, onions, broccoli and cauliflower. If it makes sense for the recipe, you could also add protein. Try meats or seafood: chicken, ground beef, shrimp, fish, pork and sausage or plant-based options like tofu, nuts and seeds.

What are good garnishes for low-carb soups?

Luckily, many cheeses are low in carbohydrates, specifically blue cheese, goat cheese and Parmesan cheese. Sliced or chopped nuts are another great option for a crunchy topping. Crumbled bacon and cooked, crispy Prosciutto add crunch, but also a hit of salt. For additional flavor, consider chopping up fresh herbs like parsley, cilantro, basil or tarragon to add just before serving.

The post 43 Low-Carb Soups to Warm Up with on Chilly Nights appeared first on Taste Recipes.