Veggie Fries with Creamy Dip Recipe

Serves 8 | Finish in 35 minutes

Super Bowl snacks don’t have to ruin your tight end. Forget about salty chips and fattening chile cheese fries, I’ve created a healthy recipe that’s worth cheering about – “Rah-Rah” Root Veggie Fries. Serve with one of the many vegetable dips from Litehouse and score big with the football fans in your life.


  • Cooking Spray
  • ½ lb. Beets
  • ½ lb. Carrots
  • ½ lb. Parsnips
  • ¼ c. Liquid Egg Whites
  • 1 c. Panko Bread Crumbs.
  • 2 tbsp. Litehouse® Freeze Dried Parsley
  • 1 tsp. Coarsely Ground Sea Salt
  • 1 tsp. Ground Black Pepper
  • Litehouse® Vegetable Dip of choice


  1. Preheat oven to 350 F degrees.
  2. Trim stalks and ends of carrots, parsnips and beets. Use a clean scrub pad to thoroughly clean vegetables; no need to peel.
  3. Use a sharp knife to slice vegetables into approximate 3-inch long, fry-sized strips.
  4. Add egg whites to a shallow bowl, lightly whisk. Add panko, parsley, salt and pepper to another shallow bowl, toss together.
  5. Dip vegetable strips into egg whites and then into panko mixture, a few at a time. If needed, lightly pat on panko so as much sticks as possible.
  6. Spread out parchment paper on two rimmed baking sheets. Arrange vegetable strips in a single layer.
  7. Bake in a 350°F oven for approximately 20 minutes, or until turning golden and crunchy.
  8. Remove from oven and serve warm with your choice of dip.

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