Fried Carrot Chips
Servings
255 g.
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Ingredients
- 227 g Jumbo Carrots
- 7 g Recipe: Pistachio Almond Dukkah
- 28 g Recipe: Yogurt Ranch Sauce
- ¼ tsp. Markon Dill
Recipe Preparation
- Preheat a fryer to 177°C (350°F). Peel the carrots and reserve the peels for other recipes.
- Using a mandoline, shave the carrots lengthwise 0.15 cm thick. (Jumbo carrots create the widest surface area and the biggest chips.)
- Fry the carrot chips with the baskets removed, turning with a spider (1-2 minutes).
- Remove the chips, allowing the excess oil to drip away, and transfer to a half-size sheet tray lined with paper towel.
- Liberally season with the Dukkah.
- To plate, nest a mound of carrot chips in the center of a serving plate. Using a squeeze bottle, drizzle the yogurt ranch over the chips.
- Garnish with dill.
Nutrition Information (per serving)
Calories: 150
Fat: 4 g
Sodium: 430 mg
Carbohydrates: 26 g
Protein: 5 g
English 
French 
