Carrot, parmesan and chilli fries
Prep time less than 30 mins
Cook time less than 30 mins
This healthy version of traditional potato chips is a guilt-free alternative to French fries. This snack provides 311 kcal, 16g protein, 12g carbohydrate (of which 10g sugars), 22g fat (of which 5g saturates), 6g fibre and 0.5g salt per portion.
Preheat the oven to 250C/220C Fan/Gas 9.
Season the carrot batons with salt.
In a large bowl, mix together the ground almonds, parmesan, oregano and cayenne pepper until well combined.
Dip each baton into the beaten egg, then dredge in the herb-and-spice mixture until evenly coated.
Arrange the carrot fries in a single layer on a baking tray. Bake for 10-12 minutes, turning during cooking, until tender and golden-brown all over. Serve hot.
- 2 large carrots, trimmed, cut into long, thin batons (these should resemble French fries in size and shape)
- salt, to taste
- 50g/2oz ground almonds
- 30g/1¼oz parmesan, grated
- 1⁄2 tsp dried oregano
- small pinch cayenne pepper
- 1 free-range egg, beaten
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