French Fries & Homemade Ketchup

Crispy baked french fries with the best homemade ketchup recipe.

french fry

Rose and I made these french fries and ketchup on Facebook this week and they were epic! Baked russet french fries, extremely crispy, and dipped in a sweet and tangy homemade ketchup.

Your kids will love this recipe, so make sure to double it. Most ketchup is made with high fructose corn syrup, this one is made with coconut sugar. The fries are tossed in best in class avocado oil and baked to crispy and creamy.

How To Make French Fries In The Oven

To make crispy baked french fries, preheat oven to 400F convection or 400F bake. Peel the russet potatoes and slice then into 1/4 thick fries. Russet potatoes are the best for making fries.

You want to remove the excess starch in the potatoes, otherwise they won’t get crispy in the oven. Soak the slices potatoes in a large bowl with cold water and use your hands to shake the starch out. Drain the water and repeat one more time.

Make sure to thoroughly dry the potatoes then transfer to a large bowl and season with avocado oil and salt. Toss well and transfer to a large sheet tray and make sure the french fries are in one even layer. Bake for about 40 minutes, flipping the fries halfway.

How Do I Make Ketchup?

  1. The process for making homemade ketchup that is sugar-free only takes 45 minutes and is about as easy as they get. Here are the steps and what you will need to make sugar-free ketchup.
  2. Add tomato paste, water, monk fruit sweetener or coconut sugar, apple cider vinegar, salt, and spices to a medium size pot.
  3. Mix well and simmer the ketchup over low heat for 30 minutes with a lid on the pan. Make sure you stir the ketchup every 5 minutes. Remove lid and let it cook another 15 minutes.
  4. To make the homemade sugar-free ketchup smooth and creamy, blend it or use a hand blender for 30 seconds on high. Allow the ketchup to cool and store in the fridge for 3 weeks or freeze for 6 months. The favor of the ketchup will get better the second day.
French fries and ketchup
Crispy baked french fries and ketchup

Make sure to check out my other recipes:

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french fry

French Fries and Ketchup

Course: Side Dish
Cuisine: American
Keyword: ketchup, keto, low carb, paleo, sugar free
Prep Time: 3 minutes
Cook Time: 45 minutes
Total Time: 48 minutes
Servings: 2 servings
Author: Bobby Parrish

Crispy baked french fries with homemade ketchup.



For the Ketchup

  • 6 ounces organic tomato paste
  • 1 cup water
  • 5 tablespoons monkfruit, sukrin gold brown sugar substitute, or coconut sugar coconut sugar is not keto & diabetic friendly
  • ¼ cup apple cider vinegar
  • 1 teaspoon each onion & garlic powder
  • ¾ teaspoon smoked paprika
  • 1/8 teaspoon each ground cinnamon & cloves
  • 1 teaspoon unrefined salt

For the Fries

  • 4 russet potatoes
  • avocado oil
  • unrefined salt & pepper


  1. For the ketchup, add all ingredients to a medium size pot and mix well. Bring to a slow simmer, place a lid on the pot, and cook for 30 minutes. Stir the ketchup every 5 minutes and give it a taste after 15 minutes. You may want more monk fruit to make it sweeter, or more vinegar, but trust me, the balance of flavors should be right. After 30 minutes, remove the lid and let cook another 15 minutes. The texture should be slightly looser than ketchup and will thicken after it cools. Carefully blend the ketchup using a hand blender or blender, this will whip some air into it and make the ketchup smooth.

  2. While the ketchup is cooking, preheat oven to 400F convection or 425F bake. Peel & slice the potatoes into medium thick fries. Take a look at the video to see how I did it. Cover the fries with cold water and use your hands to rinse the starch out. Do this 2 times, the more starch that releases the crispier the fries will be.

  3. Dry the fries using a towel and toss in a large bowl along with 2 tablespoons of avocado oil and 1.5 teaspoons of salt. Mix well and transfer to a baking sheet in one even layer. Bake for 20 minutes then flip the fries. Cook another 15-20 minutes until the fries are deep golden brown.

  4. Serve the fries with the ketchup and enjoy! Transfer leftover ketchup to an airtight container, allow to cool, and store in the fridge for 3 weeks, or freeze for 6 months. Enjoy!

Recipe Video

Recipe Notes

Macros per tablespoon of ketchup:
7.3 calories
1.26 grams of net carbs
1.49 grams of total carbs
0 fat
0.21 grams of protein
0.21 grams of fiber

10 thoughts on “French Fries & Homemade Ketchup”

  1. Zel Hasenfrats

    To say I like ketchup is an understatement. I love ketchup. I LOVE ketchup. I would go through so much of it, slathering it on everything. Fries were just a tool to get more ketchup. And let me tell you, this recipe is AMAZING.

    I made some small changes. I used Erithrytol instead of the monkfruit sweetener, because it is what I had on hand. I did not have the same “cooling” issue that was mentioned in the video, maybe it depends on the brand? (I used HaleFresh). I also left out the cinnamon and cloves because I know my husband does not like cinnamon in savory foods.

    This recipe was so easy, so inexpensive, and believe me when I say I will never buy ketchup in the store again!

  2. Hi! I love this recipe it looks super easy to make. I’m not really particular with Paleo or keto or even sugar free and I was wondering if I could use local honey as the sweetener instead of monk fruit?

  3. Why cinnamon? That seems strange for ketchup – but maybe it’s just me? Would it be ok to leave it out?

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