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Per Serving: 3 g protein; 3 g fiber. Good source of fiber and vitamin C. excellent source of vitamin A. 2 vegetables servings in every 10 fries. No gluten ingredients. Dairy free. Nut free. Soy free. Vegan. Non GMO Project verified. nongmoproject.org. Our family¿s favorite fries. As a family of 5, we constantly search for food that tastes great and is healthy too. We all love French fries, so we decided to blend in our favorite vegetables to make them healthier and tastier. We experimented with over 300 recipes to create the perfect fry - extra crispy on the outside, fluffy and tender on the inside with a delicious carrot taste. Carrot Veggie Fries are Blanca's favorite. We hope you enjoy them as much as she does. - Dave, Cristina, Gaby, Natalia and Blanca. Try more varieties. Broccoli. Kale. Veggie tots. Join our veggies fries fan mailing list. eatveggiesfries.com. Product of USA.
Potatoes, Carrots, White Beans, Non-GMO Expeller Pressed Canola Oil, Dehydrated Potato Flakes, Water, Rice Flour, Corn Starch, Tapioca Starch, Potato Starch, Contains Less than 2% of: Sea Salt, Tapioca Dextrin, Locust Bean Gum, Garlic, Xanthan Gum.
Good manufacturing practices used to segregate ingredients in a factory that also processes wheat, eggs, soy, dairy & meat.
For food safety and quality, keep frozen. Do not thaw. Cook thoroughly. Internal temperature must reach 165 degrees F. Cooking Instructions: Pre-heat oven to 425 degrees F. Arrange frozen fries in a single layer on a baking sheet without fries touching. Parchment paper preferred. Bake 16-20 minutes to desired crispness, flipping halfway. Convection baking reduces cooking time by 4-6 minutes.
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