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Spiced carrot crisps
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Serves: 4 as a nibble
4 large carrots
½ tsp cayenne pepper
½ tsp ground cumin
½ tsp smoked paprika
3 tbsp sunflower oil
1. Preheat the oven to 200°C, gas mark 6. Using a Y-shaped vegetable peeler, peel the carrots lengthways into long thin strips. Alternatively, you could use a mandolin. Pat dry on kitchen paper to remove any excess moisture.
2. Mix the spices together with the oil in a large bowl. Add the carrot strips and toss well until they are evenly coated in the spicy oil.
3. Spread the carrots in a single layer over 2 large baking trays and bake for 6-7 minutes, then swap the trays over and cook for a further 6-7 minutes until they are tinged golden and curling at the edges. Remove from the oven and transfer to a wire rack — they will crisp up as they cool.
Typical values per serving: