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Crispy Halloween Pumpkin Veggie Tray with Ranch

Crispy Halloween Pumpkin Veggie Tray with Ranch - featured image

A quick and festive snack featuring carrots sliced into pumpkin shapes, coated in a crispy parmesan-panko mixture, and served with ranch dressing.

Ingredients

Scale
  • 1 pound large carrots
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or avocado oil (for spraying)
  • Ranch dressing (for dipping)
  • 1 cucumber, sliced (optional)

Instructions

  1. Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wash and dry carrots thoroughly. Peel if desired. Slice into 1/2-inch thick sticks and cut one end into a jagged, triangular shape to resemble pumpkins.
  3. In a shallow bowl, mix panko breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, and black pepper.
  4. Lightly spray or brush carrot sticks with oil, then roll them in the breadcrumb mixture, pressing gently to adhere. Place on the baking sheet in a single layer.
  5. Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy. If using an air fryer, cook for 6-8 minutes, shaking the basket halfway.
  6. While veggies cook, prepare the ranch dressing in a serving bowl.
  7. Arrange crispy carrot sticks on a platter, add cucumber slices if using, and serve immediately with ranch dressing.

Notes

Ensure carrots are completely dry before coating to help breadcrumbs stick. Do not overcrowd the pan or air fryer basket to ensure crispiness. For a gluten-free version, use gluten-free panko or crushed cornflakes. For a vegan version, substitute parmesan with nutritional yeast and use vegan ranch.

Nutrition

Keywords: Halloween snack, crispy carrots, veggie tray, air fryer recipes, party appetizer, healthy snack, pumpkin shaped veggies, ranch dip