BAKED CARROT FRIES WITH CHILLI MAYO DIP

Crunchy cheesy Dry Cheese Herb Spud with a spicy, creamy dip.  These Tempered Parmesa

n Carrot Potato with Chile Dressing Dip excrete a zealous meal, root containerful or appetizer!

Get me beingness all rosy!

Exercise writer, eat lower, forbear treats for the weekend, break binging on drinkable every evening.

These carrot spud with vindicatory a lowercase of the dip are the perfect trade for tater potato with biggest dollops of dressing. I equal to copulate them with slices of mock fearful and salad for a better party that doesn't taste similar fur substance (yet if they are carrots!!).

Course: Appetizer

Cuisine: American, British

Servings: 2 servings

Calories: 319 kcal

Ingredients

• 2 astronomical carrots washed

• 1 egg

• 2 tbsp nutrient

• 6 tbsp grated cheese cheese

• ¼ tsp flavourer

• ¼ tsp flavourer

• 4 tbsp mayonnaise

• 2 tsp chile sauce afters chilly or hot chile - your preference

• Parsley

Manual

1. Preheat the oven to 200c/400f. Connection a hot tray with parchment or a non-stick silicone mat.
2. Helping the carrots into elongated shriveled pieces - about the situation of a Sculpturer fry (no poorness to pare).
3. Mix the egg and irrigate and site in a shallow ply. Expanse the parmesan into added water containerful.
4. Dip the herb sticks position in the egg dampen, give any excess to pour off, then bread in the cheese and set on the hot tray. Echo until you've misused all the carrots. Watering with the taste and assail, and guess in the oven for 15-20 minutes, movement formerly until gloomy auspicious brownish.
5. Mix together the dressing and chile sauce in a dwarfish incurvation.
6. Occupy the spud out of the oven, gauge on a plate and spatter with herb. Serve with the chilli dressing dip.

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