1/4tspfresh chopped dillor 1/8 tsp if you are using dried
FOR THE CARROT FRIES:
2Lbsof large Carrotstrimmed, peeled and cut into fries
1/2CChickpea Flouror Rice Flour, etc.
1/2CCoconut or Soy Creameruse coconut, soy or almond milk if you can't find it
1CPanko Bread Crumbs
Preheat the oven to 450 degrees.
Trim the ends off the carrots and peel. Cut into fries.
In three separate containers (bowls or plates), add the flour to one, the creamer to the next and lastly, the panko bread crumbs.
Dip the carrot sticks into the flour to coat, followed by the creamer. Coat well. Immediately place into the breadcrumbs and coat. Transfer to a cookie sheet, spacing them so they don't overlap. Bake at 450 degrees for 10 minutes, turn once and then another 10 minutes or so until they are golden and the carrots tender.
To make the ranch dressing, combine all ingredients with a whisk and refrigerate until ready to use.