Fried Carrot Chips

Yield

Makes 255 g.
Fried Carrot Chips

Ingredients

  • 227 g Jumbo Carrots 
  • 7 g Recipe: Pistachio Almond Dukkah 
  • 28 g Recipe: Yogurt Ranch Sauce 
  • ¼ tsp. Markon Dill

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. o plate, nest a mound of carrot chips in the centre 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