NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

4 slices Turkey bacon

0.5 oz Sharp cheddar cheese

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dried dill

0.5 tsp Onion powder

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin, uniform fries and place them in a mixing bowl.

• 3

  Toss the potato slices with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the fries in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.

• 5

  While the fries are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crisp, then finely chop into bits.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, dried dill, onion powder, and half of the fresh chives to create the ranch dip.

• 7

  Once the fries are done, remove them from the oven and sprinkle immediately with the shredded cheddar cheese and chopped turkey bacon.

• 8

  Return the tray to the oven for 1-2 minutes until the cheese is fully melted and bubbly.

• 9

  Garnish the fries with the remaining fresh chives and serve hot with the prepared ranch dip on the side.