Saturday, 29 June 2019

Crispy Baked Carrot Chips



As a self-confessed chips aficionado, I can freely admit that these carrot chips are nowhere on the same level as classic potato chips/fries. What can truly compare? And yet, they are incredibly delicious and do hit the spot if you've got a craving for something crisp and satisfying. I made these because I had a surplus of carrots in my fridge and didn't fancy making a soup or a salad at the time.

These are best served piping hot, straight out of the oven, with a spicy dipping sauce. Mmm. Garnish with a bit of chopped parsley and you've got yourself a visually stunning snack or appetiser.

Ingredients
(serves 2)
- 8 carrots (chopped into batons)
- 3 tbsp corn flour
- 1 tsp smoked paprika
- 1 tsp crushed chilli flakes
- 1/2 tsp salt
- 2 tbsp sunflower or melted coconut oil
- Fresh parsley (finely chopped)

Combine all the ingredients in a large mixing bowl and stir until the carrot chips are evenly coated.

Spread the chips out in a single layer on a lined baking tray.

Bake at 180 degrees Celsius for 35 minutes, turning the chips over halfway through the cooking time.

Serve hot with a garnish of fresh parsley and your favourite dips and sauces.
 



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