These Parmesan carrot shoestring
fries area crunchy, cheesy
healthy alternative snack.
I’m always looking for something healthy to snack on. It’s so easy to just grab a bag of chips when you’re craving something crunchy. But when you’re trying to be good and trying to lose weight chips are the last thing you need to eat.
I absolutely love cheese. Anything with cheese I’m in. That’s why these Parmesan carrot shoestrings fries have the perfect about of cheese to curve over your cheese craving.
These fries are so simple to make. In the produce section at your grocery store you can usually find carrots in a variety of sizes and cuts. For this recipe you want to buy a bag of julienne cut carrots. This way you can totally skip the tedious task of cutting up the carrots.
When you open your bag of carrots you want to lay them out on some paper towels and dry off any condensation that might have produced from sitting in the refrigerator. Next throw them in a mixing bowl.
I used canola oil for this recipe, but you can used olive oil if you prefer. Add your oil and Parmesan cheese in a smaller bowl and whisk together. Then pour over your carrots and mix well.
Lay out your carrots on a larger baking pan and pop in the over. I suggest flipping the carrots a few times when cooking so you get an even cook. I like to taste test to figure out what is the desired crunchiness before determine when they are done.
Just like that you now have a healthy snack to enjoy.
Parmesan Carrot Shoestring Fries
- 10 oz bag of julienne cut carrots
- 2 TBSP canola oil
- 1/3 cup Parmesan cheese
- Preheat oven to 350 degrees
- Lay out carrots on paper towel and dry off carrots
- Put the carrots in a mixing bowl
- In a separate bowl whisk together oil and Parmesan cheese then our oven carrots and mix together
- Lay carrots out on a large baking sheet and put in the oven for 30 minutes
- Flip carrots throughout cooking