CARROT CHIPS

I promise they don't taste healthy!

I generally like veg.  Carrots, however, well I’m not such a fan.  Raw and dipped in sour crème and chive or mashed with swede and coated in gravy I can handle, but boiled and dumped at the side of my plate not so much.  Something about baking them in the oven however, brings out an amazing flavour and texture (don't expect potato style crispyness) in them that I REALLY REALLY LOVE.  To the extent that I make these quite a lot and it ain’t the quickest of snacks.

Carrots (as many or as little as you choose but beware they seem to shrink in size considerably)

Flour

Cumin

Garam Masala
Cayenne Pepper

Oil Spray

To Serve (Optional)

Ketchup 

Mayo

1. Preheat oven at 200degrees.

2. Slice carrots up into really thin potato chip shapes.  Thinner the better.

3. Line a baking tray with foil (save washing up!), spray with oil and pour in carrot.

4. Sprinkle carrots in flour (it needn't be a full coating) and seasonings and shake up a bit.

5. Pop them in the oven for about 20 minutes.

6. Remove and shake up a bit.

7. Pop them back in for another 10 minutes.

8. Remove, shake up and pop them back in the oven for a final 10 minutes at 220degrees.

9. Serve on or off the foil alongside a meal or as a snack on it's own with ketchup and mayo.

Cheap as chips (or carrots)!