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🍽️ Crispy Carrot Chips from the Air Fryer with Creamy Protein Dip

185 kcal · 30 min · 4 servings

Ingredients

• 3 pieces carrots
• 2 tsp olive oil
• 1 tsp oregano
• a little salt (also draws moisture from the carrots)
• a little sweet paprika powder
• 150 g skyr (or Greek yogurt)
• 100 g cream cheese
• 1-2 tbsp grainy cream cheese
• 1-2 tsp fresh parsley (or chives)
• a little salt & pepper
• 1 dash lemon juice

Instructions

1. 1. Peel the carrots thoroughly.
2. 2. Slice the carrots into paper-thin rounds or long strips using a vegetable peeler or mandoline.
3. 3. Lightly sprinkle the carrot strips with salt.
4. 4. Let the salted carrots sit for ten minutes to draw out moisture.
5. 5. Pat the carrot strips very dry with kitchen paper.
6. 6. Place the dry carrot strips into a bowl.
7. 7. Add olive oil, oregano, a pinch of salt, and your preferred spice.
8. 8. Toss everything well until the carrots are evenly coated with seasoning.
9. 9. Preheat the air fryer to 180 °C.
10. 10. Arrange the carrots in a single, flat layer in the basket.
11. 11. Cook the chips at 180 °C for about 10 to 12 minutes.
12. 12. Shake the basket once during cooking to ensure even crispiness.
13. 13. Increase the temperature to 200 °C and cook for another 2 to 3 minutes if they are not crispy enough yet.
14. 14. Remove the finished chips from the air fryer.
15. 15. Place them on a wire rack and let them cool completely uncovered to stay extra crispy.
16. 16. Put all the dip ingredients into a separate bowl.
17. 17. Stir the dip ingredients until smooth and creamy.
18. 18. Season the dip to taste with salt, pepper, or other spices as needed.
19. 19. Place the finished dip in the refrigerator until it is cold.

Nutrition per serving

• kcal: 185
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 13 g