Crispy Cajun carrot chips

    40 min

    The secret ingredient to making crispy carrot (or sweet potato) chips is a little bit of cornflour! Too much and they will be pasty, too little and they won't get as crispy. Eat them right away, they soften after too long out of the oven. Be warned, you will be done in 3 minutes flat so you might want to make a double batch because they are so addictive! You can just buy Cajun seasoning if you don't want to make the spice mix below.

    2 people made this

    Serves: 2 

    • 4 large rainbow carrots, cut into thick strips or chips
    • 1 tablespoon cornflour
    • 2 teaspoons coconut sugar
    • 1 pinch cayenne pepper, or more to taste
    • 1 pinch paprika, or more to taste
    • 1 pinch garlic powder, or more to taste
    • 1 pinch onion powder, or more to taste
    • 1 pinch ground black pepper, or more to taste
    • 1 pinch dried oregano, or more to taste
    • 1 pinch dried thyme, or more to taste
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
    2. Place carrot chips in a large bowl; add cornflour and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking tray.
    3. Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.

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