Fried Carrot Chips


Makes 9 0z.
Fried Carrot Chips


  • 8 oz. Jumbo Carrots 
  • ¼ oz. Recipe: Pistachio Almond Dukkah 
  • 1 oz. Recipe: Yogurt Ranch Sauce 
  • ¼ tsp. Markon® Dill

Recipe Preparation

  1. Preheat a fryer to 350°F. Peel the carrots and reserve the peels for other recipes. 
  2. Using a mandoline, shave the carrots lengthwise 1/16” 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.

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Nutrition Information (per serving)

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