500g carrots, cut into 1cm-thick chips
1½ tbsp cornflour
Salt and black pepper
1½ tbsp vegetable oil
1 tbsp thyme leaves
- Preheat the oven to 200C˚/180C˚ fan/gas mark 6 and lien a baking tray with parchment paper.
- In a bowl, combine the carrots with the cornflour and some salt and black pepper.
- 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.
- Scatter the thyme over the carrot chips and add extra salt or black pepper if needed.
Per serving: 217kcals, 10.5g fat (2.1g saturated), 30g carbs, 12.4g sugars, 2.6g protein, 7.2g fibre, 0.251g sodium
MAKE IT YOURS:
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.