Fried Carrot Chips


255 g.


Recipe Preparation

  1. Preheat a fryer to 177°C (350°F). Peel the carrots and reserve the peels for other recipes.
  2. Using a mandoline, shave the carrots lengthwise 0.15 cm thick. (Jumbo carrots create the widest surface area and the biggest chips.)
  3. Fry the carrot chips with the baskets removed, turning with a spider (1-2 minutes).
  4. Remove the chips, allowing the excess oil to drip away, and transfer to a half-size sheet tray lined with paper towel.
  5. Liberally season with the Dukkah.
  6. 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.
  7. Garnish with dill.




Nutrition Information (per serving)

Calories: 150
Fat: 4 g
Sodium: 430 mg
Carbohydrates: 26 g
Protein: 5 g

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