Friday, 28 March 2014

Sweet potato and carrot crumbed chips

I know the feeling of eating potato chips and never stopping. It's safe to say that this recipe will have the same effect!

The difference is these are much healthier. Oil-free and still crunchy it can be eaten on it's own or served as something different on the side.

 Items you need:

- 2 large carrots sliced in half and sliced again in to thin strips
- 1 sweet potato peeled, halved and sliced again in to thin strips
- 1 cup of plain flour
- 2 eggs whisked
- 1 cup of bread crumbs
- 1 tablespoon of chopped parsley
- 1teaspoon of crushed garlic
- 1 tablespoon of parmesan cheese

What's Next?

1. Place the bread crumbs, garlic, parsley and parmesan in a large bowl, mix well and pour it out on a large tray.

2. Coat the carrot and sweet potato sticks with flour

3. Dip the sticks individually into the whisked egg

3. Roll the sticks in the bread crumbs

4. Bake in the oven for 10 minutes or until the coating is crisp. 

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