Crispy Baked Carrot Chips with Spicy Harissa Yogurt Dip

10 mins

Nutritional info

kcal

583

protein

9.4 g

carbs

31.7 g

fats

47.9 g

fiber

6 g

Carrot

Olive Oil

7

Cumin

2

Greek Yoghurt

123

Mayonnaise

60

Lemon zest

3

Harissa Paste

2

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Ingredients

1 Carrot
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1 29/48 tsp Olive Oil
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2g Cumin
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123g Greek Yoghurt
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60g Mayonnaise
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29/48 tsp Lemon zest
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2ml Harissa Paste
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0.00$

Cooking instructions

Step 1

Pre-heat oven to 350F {convection if your oven has this setting}

Step 2

Peel carrot or parsnip into long strips with a vegetable peeler. Toss in olive oil, then cumin.

Step 3

Arrange on a wire rack over a cookie sheet. Sprinkle with salt and pepper. Bake for 8 minutes {parsnips} or 10 minutes {carrots} or until edges are browned and chips are crispy. Cool slightly and enjoy.

Step 4

Whisk together all dip ingredients until smooth.

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