Carrot Chips
Over a year ago
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Ingredients
- 2 (per person) Carrots peeled and sliced
- some Olive oil
- some Sugar to taste
- some Rosemary finely chopped
- some Spray oil
Accompaniment
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Description
A quick and easy carrot side-dish to go with almost any main course, especially good when served with a sauce.
Method
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1
Top and tail your carrots before soaking in warm water, peeling and cutting into chips (~3 inches long or closest to).
Leave them aside on kitchen roll to dry and preheat your oven to 200'C.
In a mixing bowl, combine your Olive oil, Sugar and Rosemary and mix well.
Making sure your carrot sticks are dry, throw them into the bowl and stir thoroughly until all the chips are completely covered.
Line an oven tray with baking paper and add a light layer of Spray oil. Arrange the chips on the tray, preferrably with ample space between them all.
Put the tray in the oven for ~10 minutes then shake, pop them back in for a further 10 minutes or to personal preference.
Serve immediately alongside any main.
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