Crispy Carrot Chips

 
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Caramelised carrot chips are my new kryptonite! Sweet potato, it’s been a blast, but my palette needs a break.
I used organic carrots from Alfalfa House in Newtown (I feel organic makes a huge difference to their flavour).

  • Pre-heat the oven to 190 degrees fan-forced

  • Chop your carrots into sticks

  • Coat in coconut oil, and spices. I did sumac, turmeric, Celtic salt, & cracked pepper here

  • Spread out on a baking tray - ensure they are not cramped or touching each other. This is key to allow for airflow, and therefore ultimate crispiness

  • Roast for about 50 minutes, flipping half way

  • Serve with Brocamole or my Paleo hummus

All, Savoury RecipesJaclyn CaveComment