Fudgy Cookie Bites

My daughter wanted to make cookies the other day. I was in the mood for chocolate and peanut butter, but we only had a handful of peanuts in the house. I decided to try my idea with almond butter instead and I think it worked out pretty well. These are truly tiny, bite-sized cookies. My only problem is to keep from eating "just one" more!

1 c almond butter (9 oz)
¼ c cocoa powder
4 t oil
¼ c honey
½ t baking soda
1 egg

1. Beat together all ingredients until well blended
2. Form dough into 1" balls,* flatten slightly, and place ½" apart on an ungreased cookie sheet
3. Bake at 350°F for 9-11 minutes, until set through
4. Let cool on pan 2-3 min before removing to wire rack

*You could make a dozen 2" balls to make larger cookies if you prefer, simply bake them an additional 5-7 minutes.

Nutrition Facts

Serving Size 3 cookies Serving per Recipe 12

Amount per Serving Calories 172 Total Fat 13.4 g   Saturated Fat 1.4 g   Polyunsaturated Fat 3.3 g   Monounsaturated Fat 8.1 g Cholesterol 15 mg Sodium 131 mg Potassium 195 mg Total Carbohydrates 10.9 g   Dietary Fiber 3.1 g   Sugars 6.9 g Protein 5.6 g

Weekly Menu #13

Sunday
Breakfast: Spiced Peach Pancakes
Lunch: Hamburgers with Fresh Salsa
Dinner: Pepperoni Pizza

Monday
Breakfast: Double Apple Muffins
Lunch: Ginger Pork Medallions
Dinner: Coconut Chicken Drumsticks

Tuesday
Breakfast: Scrambled Eggs and Bacon
Lunch: Baked Chicken and Green Beans
Dinner: Bacon Meatloaf Burgers

Wednesday
Breakfast: Raspberry Smoothies
Lunch: Breakfast Strata
Dinner: Beef Pot Roast

Thursday
Breakfast: Peanut Butter Banana Muffins
Lunch: Cream of Mushroom Soup with Meatballs
Dinner: Citrus Pork

Friday
Breakfast: Maple Bacon Waffles
Lunch: Leftovers
Dinner: Stuffed Peppers

Saturday
Breakfast: Sausage and Onion Omelets
Lunch: Bacon Apple Tart
Dinner: Roast Chicken and Creamed Spinach

Sweet Apple Tart

Apparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

Crust
1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)

1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
2. Beat egg white with 2 t water and stir into flour mixture.
3. Add remaining water 1 t at a time just until dough comes together.
4. Press evenly into a 10” tart pan or pie plate.

Filling
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)

1. Melt together butter, spices, and honey over low heat.
2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
3. Add apple slices and stir to coat.
4. Arrange apples in an even layer atop crust.
5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 198 Total Fat 15.5 g   Saturated Fat 3.7 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 35 mg Sodium 186 mg Potassium 203 mg Total Carbohydrates 12.7 g   Dietary Fiber 2.9 g   Sugars 8.3 g Protein 5.4 g

Double Apple Muffins

I got away from making muffins for a while after we got our new waffle maker. We got a new toy a couple of weeks ago--a standard-sized muffin tin--so I've been playing with that. This is one of my favorites, especially when the apples are fresh from the orchard.

⅔ c almond butter (6 oz)
6 T butter, softened
4 eggs
2 t honey
¼ t vanilla
½ c applesauce (4 oz)
2 T coconut flour (½ oz)
1½ t baking powder
1 t cinnamon
¼ t salt
1 c diced apple (4 oz)

1. Blend together butters, eggs, honey, vanilla, and applesauce
2. Stir coconut flour, baking powder, cinnamon, salt, and salt with diced apple until well coated
3. Combine apples with egg mixture
4. Scoop by ¼-cup measure into a well-greased muffin pan
5. Bake at 350°F for 35-40 min until deep golden brown.

Nutrition Facts

Serving Size 2 muffins Serving per Recipe 6

Amount per Serving Calories 359 Total Fat 31.4 g   Saturated Fat 10.8 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 445 mg Potassium 294 mg Total Carbohydrates 12.9 g   Dietary Fiber 4.4g   Sugars 7.3 g Protein 10.6 g

Weekly Menu #12

Sunday
Breakfast: Apple Cinnamon Muffins
Lunch: Sausage Focaccia Sandwiches
Dinner: Best Ever Beef Roast

Monday
Breakfast: Bananaberry Smoothies
Lunch: Bacon Apple Tart
Dinner: Spaghetti Squash Bolognese

Tuesday
Breakfast: Blackberry Yogurt
Lunch: Spinach Garlic Burgers
Dinner: Carolina BBQ Pork Medalions

Wednesday
Breakfast: Maple Bacon Waffles
Lunch: Baba Ghanoush
Dinner: Citrus Pork

Thursday
Breakfast: Gingered Carrot Muffins
Lunch: Breakfast Strata
Dinner: Wild Riced Casserole

Friday
Breakfast: Caramelized Peach Custard
Lunch: Honey Almond Granola Bars
Dinner: Meatballs with Tzatziki

Saturday
Breakfast: Sweet Cinnamon Popovers
Lunch: Leftovers
Dinner: Garlic Pork

Mini Beef Soft Tacos

In the season finale of MasterChef America last month, one of the contestants used blanched jicama slices to wrap spring rolls. It's been on my mind ever since to try jicama in place of tortillas. I finally did and I am please to share that it works fabulously!

1 lb ground beef
½ c chopped onions (3 oz)
2 cloves garlic, minced
1½ t chili powder
½ t ground cumin
¼ t pepper
2 t salt, divided
2 c chopped tomatoes (14 oz)
1 15-oz can black soybeans*, drained
1 lb jicama, peeled and thinly sliced
1 c shredded lettuce (2½ oz)
½ c mashed avocado (4 oz)
½ c shredded cheddar cheese (2 oz)
1 jalapeño pepper, seeded and diced (½ oz)

NOTE: If you can't find black soybeans, you may substitute black beans, increasing the net carbs to 4.5 g per taco.

1. Brown ground beef with onions over medium-high heat.
2. Add garlic, spices, pepper, and ½ t salt. Sauté until fragrant (30-60 sec).
3. Stir in tomatoes and soybeans. Reduce heat to low and simmer 20-30 min or until thickened, stirring occasionally.
4. Meanwhile, boil 4 qts water with remaining salt. Add jicama slices and cook until very pliable, 8-10 min. Drain well.
5. Divide beef mixture and lettuce among jicama slices. Top as desired with avocado, cheese, and jalapeño.

Nutrition Facts

Serving Size 1 loaded taco Serving per Recipe about 24

Amount per Serving Calories 107 Total Fat 7.5 g   Saturated Fat 2.8 g   Polyunsaturated Fat 0.4 g   Monounsaturated Fat 2.9 g Cholesterol 19 mg Sodium 230 mg Potassium 195 mg Total Carbohydrates 4.7 g   Dietary Fiber 2.6 g   Sugars 0.6 g Protein 5.7 g

Sweet Cinnamon Popovers

One of my early muffin tests resulted in a baked good reminiscent of fallen popovers. I stored away the idea for later and pulled it out a few weeks ago. A couple of tweaks here and there, et voilà perfectly popped popovers. A little cinnamon and honey make them an extra yummy treat!

Scant ½ c almond butter (4 oz)
4 T oil
6 eggs
¾ c almond milk
2 T honey
2 t cinnamon
½ t salt

1. Blend ingredients until thick and frothy
2. Pour into 12 well-greased popover or muffin cups
3. Bake at 400°F for 40-45 min until puffed with crispy golden tops

Nutrition Facts

Serving Size 1 popover Serving per Recipe 12

Amount per Serving Calories 145 Total Fat 12.2 g   Saturated Fat 1.9 g   Polyunsaturated Fat 3.1 g   Monounsaturated Fat 6.3 g Cholesterol 93 mg Sodium 175 mg Potassium 121 mg Total Carbohydrates 5.1 g   Dietary Fiber 1.4 g   Sugars 3.3 g Protein 5.3 g

Carolina Bourbon BBQ Sauce

A departure from sweeter tomato-based sauces, this lightly sweet and tangy mustard-based sauce is perfect if you're counting your carbs. I think it goes best with pork, but it's also good on chicken. The very first time I made it, I used it to marinate pork chops that I added to an Asian-style stir fry.

½ c yellow mustard
¼ c bourbon
1½ T honey
1 T melted butter
1½ t soy sauce
1½ t lemon juice

1. Stir together all ingredients until completely blended.

Nutrition Facts

Serving Size 2 T Serving per Recipe about 8

Amount per Serving Calories 55 Total Fat 2.0 g   Saturated Fat 1.0 g   Polyunsaturated Fat 0.1 g   Monounsaturated Fat 0.7 g Cholesterol 4 mg Sodium 250 mg Potassium 30 mg Total Carbohydrates 4.8 g   Dietary Fiber 0.5 g   Sugars 3.4 g Protein 0.7 g

Cauliflower Almond Butter Pizza Crust

I still haven't found that just-right combination of flavor and texture that replicates a good pizza crust for me. Maybe I never will, but I keep trying. This one is good enough we've used it several times. I like the combination of ingredients because I feel like it's a little more nutritionally balanced than some recipes I've seen.

2¼ c cauliflower florets (8 oz)
Scant ¼ c almond butter (4 oz)
4 T butter
2 eggs
¾ c grated mozzarella cheese (3 oz)

1. Grate cauliflower using a small-holed grater or grind in a food processor.
2. Blend together cauliflower, butters, eggs, and cheese until well combined.
3. Spread evenly onto a well-greased (or parchment-lined) 12" round pan or 9x13 pan.
4. Bake at 350°F for 60 min.
5. Top with your favorite ingredients and broil until cheese is bubbly.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 187 Total Fat 16.2 g   Saturated Fat 5.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 7.2 g Cholesterol 68 mg Sodium 165 mg Potassium 220 mg Total Carbohydrates 4.5 g   Dietary Fiber 2.4 g   Sugars 0.7 g Protein 7.9 g

Maple Bacon Waffles

Based on the food competition shows Adam and I tend to watch, bacon has settled in nicely as a fashionable accessory to otherwise sweet foods. Bacon being pretty well its own food group in our house, it seemed only natural to try it in my next waffle experiment. These were a big hit in our family. In fact, this was the first batch of waffles we completely polished off at one sitting. YUM!

8 slices bacon (½ lb)
⅔ c almond butter (6 oz)
6 eggs
4 T butter, softened
1½ t baking powder
3 T maple syrup

1. Cook bacon until crisp. Drain between layers of paper towels.
2. Blend together remaining ingredients until smooth.
3. Crumble bacon into batter and stir until well mixed.
4. Brush a small amount of butter or oil over cooking surface.
5. Pour a generous ⅓ c batter onto waffle iron and cook for 2½-3 min.
6. Repeat with remaining batter, greasing surface between every other waffle.
7. Waffles may be enjoyed immediately or frozen and toasted.

Nutrition Facts

Serving Size 1 waffle Serving per Recipe 7

Amount per Serving Calories 338 Total Fat 28.2 g   Saturated Fat 8.0 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.8 g Cholesterol 184 mg Sodium 439 mg Potassium 305 mg Total Carbohydrates 10.8 g   Dietary Fiber 2.9 g   Sugars 6.3 g Protein 13.5 g

Weekly Menu #11

Sunday
Breakfast: Asparagus Omelet
Lunch: Roast Chicken and Garlic Mashed Cauliflower
Dinner: Sausage and Onion Focaccia

Monday
Breakfast: Breakfast Casserole
Lunch: Peanut Chicken
Dinner: Beef Roast with Roots

Tuesday
Breakfast: Granola Bars
Lunch: Baked Chicken and Green Beans Almondine
Dinner: Royal Egg Burgers

Wednesday
Breakfast: Apple Cinnamon Muffins
Lunch: Beef Jicama Tacos
Dinner: Carolina BBQ Ribs with Jicama Slaw

Thursday
Breakfast: French Toast
Lunch: Chicken Salad
Dinner: Meatloaf Burgers

Friday
Breakfast: Gingered Carrot Bread
Lunch: Leftovers
Dinner: Washday Red Beans

Saturday
Breakfast: Bacon Maple Waffles
Lunch: Coconut Chicken Fingers
Dinner: Eggplant Romano

Chocolate Peanut Butter Candies

When I found a recipe for homemade chocolate peanut butter cups recently, I wanted to try it immediately. The only problem was I didn't have any chocolate in the house. Well, that and the fact that each piece contains a full day's worth of carbs. I decided to make my own version and skip the cup entirely. This is now my new favorite chocolate candy!

3 T cocoa powder
1½ T butter, softened
1 T honey
3 T peanut butter
1 T heavy cream

1. Beat 2½ T cocoa powder with other ingredients until smooth.
2. Place in the freezer for 20-30 min until chocolate has set.
3. Spread remaining cocoa powder in a flat dish.
4. Remove mixture from freezer and form 1-in balls.
5. Roll in cocoa powder to coat.
6. Store in refrigerator.

Nutrition Facts

Serving Size 1 candy Serving per Recipe 9

Amount per Serving Calories 69 Total Fat 5.4 g   Saturated Fat 2.2 g   Polyunsaturated Fat 0.1 g   Monounsaturated Fat 0.8 g Cholesterol 7 mg Sodium 35 mg Potassium 31 mg Total Carbohydrates 3.9 g   Dietary Fiber 0.9 g   Sugars 2.1 g Protein 1.7 g

Blueberry Pancakes

After all the waffles we've been having lately, it was rather a treat to make pancakes for a change. This recipe makes nice fluffy cakes with just a touch of sweetness. I didn't even miss the maple syrup on top.

⅔ c almond butter (6 oz)
5 eggs
6 T butter
¼ t salt
1½ t baking powder
½ t cardamom
1 T honey
1 c blueberries (5 oz)

1. Beat together first 7 ingredients until well combined.
2. Fold in the blueberries.
3. Pour by scant ¼ c onto greased griddle over medium heat.
4. Cook for 3-4 minutes on each side.

Nutrition Facts

Serving Size 2 pancakes Serving per Recipe 6

Amount per Serving Calories 354 Total Fat 30.7 g   Saturated Fat 9.7 g   Polyunsaturated Fat 4.9 g   Monounsaturated Fat 14.2 g Cholesterol 185 mg Sodium 457 mg Potassium 298 mg Total Carbohydrates 12.1 g   Dietary Fiber 4.0 g   Sugars 6.7 g Protein 11.7 g

Bacon Apple Tart

I had bookmarked a pastry crust recipe made with almond flour several weeks ago, but hadn't ever gotten around to making it. This week I had the wonderful combination of a fresh bag of apples straight off the tree, half a package of leftover bacon bought on sale, and nearly-free-to-me bulk walnuts. Adam called this dish "brilliant" and "amazing." He also told me Chef Ramsay would be proud.

Updated to note: If you're looking for something more appropriate for dessert, check out my Sweet Apple Tart recipe.

Crust
1 c walnuts (4 oz)
¼ t salt
1½ T cold butter
1 egg white
1 t icy water

1. In a coffee grinder or food processor, pulse walnuts and salt until finely ground. Let cool in refrigerator 20 min.
2. Combine ground walnuts and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
3. Beat egg white with water and stir into walnut mixture.
4. Press evenly into an 8-in tart or springform pan.

Filling
6 strips bacon, diced (5 oz)
¼ c minced onion (2 oz)
1 T maple syrup
1 egg yolk
2 apples, peeled, cored, and thinly sliced (9 oz)

1. Sauté together bacon and onion over medium-high heat until bacon is browned and crisp.
2. Drain, reserving 1 T grease.
3. Stir in syrup and reserved grease. Let cool for a few minutes.
4. Beat egg yolk with a small spoonful of bacon mixture.
5. Pour egg into pan and stir together until fully incorporated.
6. Add apple slices and toss to coat.
7. Arrange apples in even layers atop crust. Top with any remaining bacon mixture.
8. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
9. Remove foil and bake an additional 10-15 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 193 Total Fat 16.4 g   Saturated Fat 3.9 g   Polyunsaturated Fat 7.4 g   Monounsaturated Fat 4.0 g Cholesterol 35 mg Sodium 179 mg Potassium 112 mg Total Carbohydrates 9.0 g   Dietary Fiber 1.7 g   Sugars 1.9 g Protein 4.6 g

Washday Red Beans

I attended grad school, very briefly, in Louisiana. On my first visit, the head of the department took me out to lunch. Not being a big seafood fan, I chose red beans and rice. I was told I'd chosen a classic Louisiana dish that was traditionally served on Mondays, washdays. I found polish sausage on sale last week and was really craving red beans and rice. This dish isn't quite authentic, but it comes close enough to make my taste buds happy.

1½ lbs yellow squash
1 t salt, divided
½ c chopped onion (2 oz)
¾ c chopped green bell pepper (4 oz)
1 c chopped celery (4 oz)
1 T oil
14 oz polish sausage, halved lengthwise and sliced
½ c canned red beans, undrained (4½ oz)
½ t thyme
½ t black pepper
½ t cayenne pepper
1 bay leaf
2 T butter

1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½-in pieces.
2. Sprinkle squash with ½ t salt, stir to combine, and set aside.
3. Sauté onion, pepper, and celery in oil over medium high heat until softened.
4. Add sausage and cook until browned.
5. Pour in beans, thyme, peppers, bay leaf, and remaining salt. Add enough water to cover contents. Bring to a boil.
6. Reduce heat and let simmer uncovered 2 hours, stirring occasionally. (Add more water as needed).
7. Drain squash well. Sauté in butter over medium high heat until tender (6-8 min).
8. Serve sausage and beans atop squash.

Nutrition Facts

Serving Size ¼ recipe Serving per Recipe 4

Amount per Serving Calories 467 Total Fat 37.9 g   Saturated Fat 14.5 g   Polyunsaturated Fat 4.5 g   Monounsaturated Fat 16.5 g Cholesterol 85 mg Sodium 1630 mg Potassium 720 mg Total Carbohydrates 15.2 g   Dietary Fiber 5.1 g   Sugars 2.6 g Protein 17.1 g

Pecan Crackers

I was in the mood for a savory sort of snack the other evening. Looking online, I found a simple recipe for almond crackers that looked like it would do the trick. Upon opening up the cupboard, I discovered we didn't have any almonds I could use. Instead, I decided to try it with some pecans. They were so good, Adam and I (okay, in all fairness, mostly I) gobbled up the entire batch while watching The Marriage Ref on Hulu.

1 c chopped pecans (4 oz)
1 egg white
½ t salt

1. Using a coffee grinder or food processor, pulse pecans until they form a fine meal.
2. Stir in egg white and ¼ t salt until thoroughly combined.
3. Divide dough into quarters. Roll each quarter into an 8x8 square between two pieces of parchment. Set on baking sheets and carefully peel off top parchment layer.
4. Using a pizza cutter, slice each square of dough into 2-in crackers.
5. Sprinkle remaining salt evenly over crackers.
6. Bake at 325°F for 10-12 min until crisp and lightly golden.
7. Let cool a few minutes on a wire rack before serving.

Nutrition Facts

Serving Size 1 oz (16 crackers) Serving per Recipe 4

Amount per Serving Calories 200 Total Fat 20.4 g   Saturated Fat 1.8 g   Polyunsaturated Fat 6.1 g   Monounsaturated Fat 11.6 g Cholesterol 0 mg Sodium 304 mg Potassium 116 mg Total Carbohydrates 3.9 g   Dietary Fiber 2.7 g   Sugars 1.1 g Protein 3.6 g

Sausage Scramble

I had been planning to make my Breakfast Strata a few weeks ago, but I hadn't gotten around to baking any Ozark Muffins for the bread layer. I was also running late and getting hungry. In other words, I didn't have the patience to wait an hour for dinner to bake. Instead, I created this dish as a quicker stovetop version of our usual breakfast casserole.

1 lb bulk sausage
½ c chopped onion (2 oz)
1 c grated jicama (5 oz)
2 c chopped spinach, well packed (5 oz)
8 eggs
½ c shredded cheddar cheese (2 oz)

1. Brown sausage in a large pan over medium high heat. Drain, reserving 2-3 T grease.
2. Add onions and jicama. Cook until vegetables are soft.
3. Add spinach and continue cooking until wilted.
4. Beat eggs with cheese until well blended.
5. Add to pan and continue cooking, stirring frequently, until eggs are set.
6. Serve immediately.

Nutrition Facts

Serving Size 1 c Serving per Recipe 6

Amount per Serving Calories 449 Total Fat 37.4 g   Saturated Fat 13.8 g   Polyunsaturated Fat 4.4 g   Monounsaturated Fat 16.6 g Cholesterol 310 mg Sodium 781 mg Potassium 428 mg Total Carbohydrates 5.9 g   Dietary Fiber 1.8 g   Sugars 0.5 g Protein 22.0 g

Weekly Menu #10

Sunday
Breakfast: Blueberry Pancakes
Lunch: Bacon Burgers with Shoestring Carrot Fries
Dinner: Roast Chicken and Garlic Mash

Monday
Breakfast: Bacon Onion Omelets
Lunch: Pan-fried Chicken with Cream of Broccoli Soup
Dinner: Washday Red Beans

Tuesday
Breakfast: Banana Waffles
Lunch: Bacon Apple Tart
Dinner: Garlic Spinach Stuffed Burgers

Wednesday
Breakfast: Applesauce Bread
Lunch: leftovers
Dinner: Beef Roast with Roots

Thursday
Breakfast: Faux-tato Pancakes
Lunch: Egg Salad
Dinner: Hot Dogs and Apple Chips

Friday
Breakfast: Apple Cinnamon Waffles
Lunch: Honey Mustard Drumsticks
Dinner: Beef Sausage Scramble

Saturday
Breakfast: Gingered Carrot Waffles
Lunch: Bacon-Wrapped Stuffed Brats
Dinner: Meatball Focaccia

Pesto Green Beans

Green beans have been on sale at our local grocery store for about three weeks running. We have, let's just say, an abundance of green beans in our house right now. Adam deserves the credit for this recipe as I'm not sure I ever would have thought to put a green sauce on green beans. Had I never tried it, though, I'd have missed out on a very nice side dish.

12 oz green beans
¼ c Spinach-Walnut Pesto
1 T butter
2 T water

1. Steam beans for 4-6 min or until just tender.
2. Stir together beans, pesto, butter, and water over medium heat. Simmer until thickened (about 5 min).
3. Serve immediately.

Nutrition Facts

Serving Size ⅔ c Serving per Recipe 4

Amount per Serving Calories 118 Total Fat 9.9 g   Saturated Fat 2.9 g   Polyunsaturated Fat 1.6 g   Monounsaturated Fat 4.8 g Cholesterol 9 mg Sodium 73 mg Potassium 221 mg Total Carbohydrates 6.7 g   Dietary Fiber 3.2 g   Sugars 0.1 g Protein 2.5 g

Apple Chips

One of my favorite snacks is Carrot Chips. I've found the process works well with jicama and radishes, too. After a trip to our local orchard, we came home with a big bag of apples and a head full of apple recipes. This is the first one we tried. Yum.

2 medium apples (12 oz)
Oil for deep frying
½ t cinnamon

1. Heat oil in a deep pan or electric fryer to 400°F.
2. While oil is heating, core apples and slice thinly, less than ⅛-in thick.
3. Deep fry carrot strips in small batches for 4-6 minutes or until deep golden brown and the edges are crispy, turning once.
4. Remove to paper towels and sprinkle with cinnamon. Chips crisp as they cool.

Nutrition Facts

Serving Size 1 oz Serving per Recipe about 6

Amount per Serving Calories 74 Total Fat 4.6 g   Saturated Fat 0.8 g   Polyunsaturated Fat 1.5 g   Monounsaturated Fat 2.1 g Cholesterol 0.0 mg Sodium 0.0 mg Potassium 66 mg Total Carbohydrates 8.8 g   Dietary Fiber 1.6 g   Sugars 5.7 g Protein 0.1 g