Baked Carrot Chips
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 Carrots (peeled and cut into batons (5cm long 1cm wide))
- 1 tbsp Cornflour (Cornstarch)
- 2 tbsp Olive Oil
- Β½ tsp Smoked Paprika
- ΒΌ tsp Cayenne Pepper
- ΒΌ tsp Salt
Method
- Preheat the oven to 200Β°c (180 fan/ 400F/ Gas 6). Place the carrot batons in a bowl.
- In a small bowl, mix together the cornflour, oil and seasonings, then pour over the carrots. Use a spoon to make sure all the carrots are coated.
- Spread onto a baking sheet (lined with parchment) and bake in the oven for 35 minutes. Give them a shake half way through cooking to ensure all sides of the carrot are cooked and crispy.