Description
Crispy Veggie Potato Sticks with Cheese Sauce are golden-baked sticks made from shredded vegetables and potatoes, served with a creamy, rich cheese sauce for the ultimate savory snack or appetizer.
Ingredients
Scale
- 2 medium potatoes, peeled and shredded
- 1 medium carrot, shredded
- 1 small zucchini, shredded and squeezed dry
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and brush with olive oil.
- In a large bowl, mix shredded potatoes, carrot, zucchini, green onions, flour, Parmesan, egg, garlic powder, salt, and pepper until combined.
- Shape mixture into sticks or logs and place on the prepared baking sheet.
- Brush tops with remaining olive oil and bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Meanwhile, prepare cheese sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, stirring until thickened. Add cheddar cheese and stir until melted and smooth. Season with salt and pepper.
- Serve veggie sticks warm with cheese sauce on the side for dipping.
Notes
- Use a cheesecloth or clean kitchen towel to squeeze moisture from zucchini and potatoes for crispier sticks.
- You can air-fry the sticks for an even healthier option.
- Try mixing in other shredded veggies like sweet potato or broccoli.
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
Keywords: veggie sticks, crispy potato sticks, cheese sauce dip, baked vegetable snack, vegetarian appetizer