Low Carb Carrot Fries
6.9g
Net Carbs
8.0g
Protein
18.3g
Fat
3.2g
Fiber
234
Calories
Cooking tip: The key to perfectly cooked oven fries is evenly cut carrots. Try to cut each carrot into evenly thick batons so they cook at the same rate. When cutting the carrots, keep in mind that slightly thinner fries will taste less like carrot, while the carrot flavor of slightly thicker fries is more likely to shine through. For this recipe the quantity of carrot fries per serving will vary depending on how the carrots are cut, but you can quickly determine how many per serving by counting the number of fries for the whole recipe and dividing that by three.
Ingredients:
- 2 tablespoons tap water FNDDS
- 3 eas fresh carrots, medium USDA
- 1 bag Atkins Ranch Protein Chips
- 3 tablespoons parmesan cheese, grated USDA
- 1 teaspoon Sriracha Cha! sriracha sauce USDA
- 1 sml raw egg USDA
- 1 teaspoon Real Lemon lemon juice, 100% FNDDS
- 1/4 cup Hellmann's Real Mayonnaise
- 2 tablespoons fresh parsley FNDDS
Directions:
Ingredient note: We call for 3 medium carrots in this recipe. It can be difficult to gauge what size carrot is “medium” so we are using the USDA definition which equates to 61 g or 2.15 oz for one medium carrot. Because carrots are a starchy vegetable, this is important for those who are carefully tracking net carbs.
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper.
- Cut carrots into 4 inch long, ¼-inch thick batons (French fry shape).
- In a medium flat bottom bowl, use a fork to whisk together the egg and water until frothy.
- In another medium flat bottom bowl, place finely crushed Atkins Ranch Protein Chips and parmesan, mixing until evenly dispersed.
- Dip the carrot sticks in the egg wash and let any excess drip off. Then place in the chip mixture and press to evenly coat each side. Place on the prepared baking sheet and repeat until all carrots are coated. Sprinkle with kosher salt and bake for 8 minutes. Remove from oven, flip each carrot stick, and cook another 10 minutes or until the coating is browned.
- While the carrots are cooking, in a small bowl combine mayonnaise, sriracha, and lemon juice. Chop the parsley. Serve carrot fries, sprinkled with chopped parsley, with the spicy dipping sauce. One serving is one third of the fries with a rounded tablespoon dipping sauce.
