These crispy bell pepper oven fries are a great way to add more colorful veggies to your plate. A crispy breaded coating adds crunch on the outside, while keeping the peppers tender inside. The simple creamy dipping sauce with Greek yogurt and sherry vinegar adds a tart and tangy finish., November 2020


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet and coat with cooking spray. Core peppers; remove and discard seeds and membranes. Slice the peppers into 1/2-inch rings.

  • Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, 1 teaspoon onion powder, smoked paprika and 1/4 teaspoon each salt and pepper in a third shallow dish.

  • Dredge the pepper rings in the flour, shaking off excess. Next, dredge in the egg white mixture and finally, dredge in the panko mixture, turning to coat well. Transfer to the prepared rack. Coat on all sides with cooking spray. Bake until browned and crispy, 15 to 18 minutes.

  • Meanwhile, stir yogurt, mayonnaise, vinegar and the remaining 1/2 teaspoon onion powder and 1/8 teaspoon each salt and pepper together in a small bowl. Serve the fries with the sauce.

Nutrition Facts

2 rings
123 calories; fat 5g; cholesterol 7mg; sodium 293mg; carbohydrates 13g; dietary fiber 1g; protein 5g; sugars 2g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 1507IU.