Save to your scrapbook
Baked parmesan carrot chips with aioli
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a side
1½ tbsp olive oil
1 tsp sea salt flakes
1 tbsp cornflour
½ tsp smoked paprika
40g grated parmigiano reggiano or vegetarian pasta cheese
3 tbsp Moorish garlic and Sicilian lemon aioli * , for dipping
(* Available in selected stores)
1. Preheat the oven to 200˚C, gas mark 6. Line a large baking sheet with baking parchment. Slice the carrots into roughly 6cm x 1cm matchsticks. Toss with the oil and salt to coat then toss with the cornflour and paprika, coating evenly. Spread the carrots out on the baking tray. They must not be overcrowded or they won’t crisp up, so use 2 baking trays if necessary. Season with black pepper.
2. Roast at the top of the oven for 20 minutes. Remove from the oven, toss with a spatula and shower evenly with the cheese. Return to the oven for 10 minutes, turn again with a spatula and roast for a final 5 minutes, until the carrots are golden and crispy in places. Drain on kitchen paper if needed and serve with the aioli.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Oct 25 10:52:36 BST 2018.