When making carrot chips, you can use any spice or herb you like. Turmeric provides a mildly spiced, sweetish taste, while curry powder gives more of a bite. You can eat these chips on their own as a snack, or add them to salads or serve as a side dish with your main meal.
3 large carrots
1 ½ teaspoons olive oil
Turmeric (or use cumin or curry powder)
1 ½ tablespoons fresh, finely chopped thyme
1 ½ tablespoons fresh, finely chopped sage
1. Preheat oven to 210 degrees C (410 degrees F).
2. Cut carrots into thin rounds (about 3mm, 1/8th inch thick) and toss with olive oil.
3. Sprinkle with salt, turmeric and herbs.
4. Spread carrot chips on a lined baking tray and bake in oven for 20-25 minutes. Flip halfway through.
Walnut and rocket salad with carrot chips
2 teaspoons balsamic vinegar (or your favourite vinaigrette)
A few basil leaves
Shaved parmesan (optional)
Toss first four ingredients together. Mix in balsamic vinegar then serve with basil leaves and parmesan.