13/05/2021
CategoryEaster, Everyday, Healthy Party Food, Lunch, Minimising Waste, Recess, Snacks, Snacks, Vegan, Vegetarian
Yields20 ServingsQuarter (5 Servings)Half (10 Servings)Default (20 Servings)Double (40 Servings)Triple (60 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, long end of a food grater, or a mandoline, 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 5-10 (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, long end of a food grater, or a mandoline, 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 5-10 (keep your eye out on them as they will burn very quickly) or until crunchy and with golden edges.
6
Cool to serve.
