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 Foods and score big with the football fans in your life.


Baking Spray,
½ lb. beets,
½ lb. carrots,
½ lb. parsnips,
¼ cup liquid egg whites,
1 cup panko bread crumbs,
2 Tbsp. Instantly Fresh Parsley,
1 tsp. coarsely ground sea salt,
1 tsp. ground black pepper,
Litehouse Food’s 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 Instantly Fresh 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 degree 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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