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

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