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Bye, Fry, Fry, Fry! N’SYNC + fries over everything.

No seriously, how come no matter what, fries always sound like a good idea?

Even through Summer detoxes and healthy summer recipes, fries are always on the brain. And in order to take advantage of the health foods kick we’ve been on, we caught up with Chef Candice Hutchings to grab this guilt-free recipe for asparagus fries!

Instead of thick potatoes and fried goodness, these Asparagus Fries provide a lighter, healthier baked alternative, which is seriously perfect for the Summer!

Enjoy this recipe as you follow along on the pursuit to make almost anything into a…crispy + delicious fry! AND, while fries are already on your brain check out another one of our veggie fry recipes and our loaded fries. Hey! While you’re at it, order (ahead) some of the scrumptious sweet potato or regular fries from your local by CHLOE.

Fry for now!


1 large bunch of asparagus

1/2 cup chickpea flour or spelt flour

2 eggs worth of preferred egg substitute 

3/4 cup of panko bread crumbs

1/4 cup of nutritional yeast

1/4 tsp sea salt

1/4 tsp freshly cracked black pepper


Preheat your oven to 425°.

Next, trim asparagus and cut lengthwise, if the stalks are thick.


Mix your panko breadcrumbs, nutritional yeast, sea salt and freshly cracked black pepper together in a bowl.

Then dredge the asparagus through the flour.

Dip the asparagus in the egg replacer and into the mixture of the panko breadcrumbs, nutritional yeast, sea salt, and freshly cracked black pepper.

Once completely covered, place the asparagus on parchment paper on a baking sheet and into the oven until golden brown, which should take approx. 7-13 minutes.


Remove the asparagus fries from the baking sheet and eat while warm.