Crunchy Carrot Strips

13/05/2021

Yields20 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 8 large carrots
 1 tbsp olive oil
 ½ tsp white pepper

Method

1

Preheat oven to 200°C.

2

Using a vegetable peeler or long end of a food grater slice the carrots into very thin slices.

3

In a large bowl, add the olive oil and pepper. Mix through well.

4

Spread the carrot onto lined baking trays, making sure no pieces are overlapping.

5

Bake for 5 minutes (keep your eye out on them as they will burn very quickly) or until crunchy and with golden edges.

6

Cool to serve.

Tips

  • This is a great recipe to use if you’ve got leftover carrot peel you would otherwise waste.
  • Try using purple carrot to mix it up.

Variations

  • We love making this recipe using an air-fryer, it’s super easy!
  • This recipe also works with sweet potato and parsnip.

Ingredients

 8 large carrots
 1 tbsp olive oil
 ½ tsp white pepper

Directions

1

Preheat oven to 200°C.

2

Using a vegetable peeler or long end of a food grater slice the carrots into very thin slices.

3

In a large bowl, add the olive oil and pepper. Mix through well.

4

Spread the carrot onto lined baking trays, making sure no pieces are overlapping.

5

Bake for 5 minutes (keep your eye out on them as they will burn very quickly) or until crunchy and with golden edges.

6

Cool to serve.

Crunchy Carrot Strips