Who doesn’t love a plate of hot (carb-loaded) fries every now and then? As my grandmother always used to say: “a little of what you fancy in moderation is good for you.”
Now I’ve found a way of creating that crispy crunch but without the guilt, with these new oven-baked bell pepper fries.
The peak season for peppers is between July and September so they’re sweeter than ever right now.
Couple the crispy deliciousness with some creamy mayo dip, complete with added tang, and you have a new guilt-free obsession for the summer.
Find out how to make these delicious morsels in the recipe below.
This delicious dish, which works with most dinner options as a tasty side dish or on their own for snacking, take just ten minutes to prepare and 20 minutes to bake.
The optional dipping sauce can be made with low fat sour cream and mayonnaise.
FOR BELL PEPPERS
2 bell peppers, seeds removed and sliced into 1/2 inch rounds
2 large eggs, beaten with 1 tbsp water
1 cup flour
1 1/2 cup panko breadcrumbs
1 tsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
FOR DIPPING SAUCE
1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp. finely chopped parsley
1 tsp. Worcestershire sauce
Freshly ground black pepper
Preheat oven to 400°F and line a large baking sheet with parchment paper. In a bowl, combine panko with paprika, garlic powder, and salt. Coat pepper rings first in flour, then egg, then panko mixture. Set on the baking sheet.
Bake for 10 minutes, then flip peppers and bake 10 minutes more, until tender. Remove from oven and let them cool slightly.
While peppers are baking, make dipping sauce by combining mayonnaise, sour cream, ketchup, parsley and Worcestershire sauce in a bowl. Season with salt and pepper and whisk to combine.
Serve pepper rings with dipping sauce on the side.
Watch how easy they are to make in the video below
This is my new summer snacking dish; perfect for when friends come over.
Don’t forget to share this great summer guilt-free treat, after you’ve tried it.