Description
Crispy, savory, high-protein keto snack made with baby carrots, parmesan, and spices. Flattened and roasted to golden perfection for a crunchy texture and layered flavor.
Ingredients
40 baby carrots (Fat variety preferred)
2 1/2 tablespoons olive oil
1/4 teaspoon fine salt
1/2 teaspoon garlic powder
1/2 teaspoon grated nutmeg (optional)
3/4 cup to 2 cups grated parmesan cheese
1/4 cup fresh Italian flat-leaf parsley (chopped)
Instructions
Steam baby carrots until tender (4-5 minutes)
Pat carrots dry and smash each piece with a rolling pin or flat tool
Whisk olive oil, salt, garlic powder, and nutmeg (if using)
Coat carrots evenly with the spice mixture
Place on parchment-lined baking sheet
Sprinkle grated parmesan cheese evenly over carrots
Press cheese into carrots lightly to adhere
Roast at 400°F (200°C) for 25 minutes or until golden and crisp
Garnish with fresh parsley before serving
Notes
Use thicker carrots for better texture
Freshly grated parmesan yields crispier results
Avocado oil can replace olive oil for higher heat stability
Optional: add lemon zest for brightness
Store in airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Fitness
- Method: Roasting
- Cuisine: American/Fusion