Crispy Baked Fries

I remember making these for my aunt a few years ago because she was craving some crispy french fries. When I pulled them out of the oven she wanted to know how I got them to be the perfect color and crisp. Some people deep fry them, other toss them in oil; NOT I!! Three simple ingredients, and patience is all that it takes. Now I share my secrets... 

Tips:

Embrace the parchment - parchment paper makes the fries easy to turn and will also require less oil = healthy fries

Consistency is key - be sure to keep the fries the same thickness, so you get evenly cooked fries and less burnt fries (unless you like the burnt ones).

Give them room - avoid overcrowding the pan

TOPPINGS - A healthier fry gives you the opportunity to feel less guilty about what you eat your fries with; for instance chili and cheese :)

Oven Temperature: 400 degrees 
  Prep Time: 5-10 minutes
Bake Time: 20-25 minutes  
Servings: 3-4 cups fries

4 large russet potatoes

Non-stick vegetable oil cooking spray

Salt, to taste 

Directions:

1) Preheat the oven to 400 degrees.

2) Slice the potatoes into 1/4 inch julienned pieces. 

3) Line two baking sheets with parchment paper. Lightly spray the parchment with cooking spray.

4) Carefully align the potatoes on the pan, being sure to leave space between each piece.

5) Lightly spray the prepared potatoes with cooking spray and sprinkle with salt.

6) Bake the fries for 10-15 or until they begin to brown around the edges.

7) **MY SECRET** Turn the oven from bake to low broil. Cook the fries for another 5-10 minutes or until golden brown.