Serves 2
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  1. Preheat the oven to 200C˚/180C˚ fan/gas mark 6 and lien a baking tray with parchment paper.
  2. In a bowl, combine the carrots with the cornflour and some salt and black pepper.
  3. Toss the carrots with the vegetable oil. Spread them in a single layer on the prepared baking tray and bake for 45-55 minutes, turning halfway.
  4. Scatter the thyme over the carrot chips and add extra salt or black pepper if needed.

Nutrition Facts

Per serving: 217kcals, 10.5g fat (2.1g saturated), 30g carbs, 12.4g sugars, 2.6g protein, 7.2g fibre, 0.251g sodium

Use chopped tarragon, rosemary or parsley in place of the rosemary, if preferred. You could also add some paprika to the cornflour for a little extra flavour.