Rainbow Oven-Baked Carrot Chips

A low-fat, healthy and inexpensive alternative to potato chips.

Ingredients

2 large orange carrots
2 large purple carrots
2 large yellow carrots
1 large parsnip
1 tbsp cornflour
1 tbsp olive oil
Salt and pepper
1 free range egg
1 cup grapeseed oil
1 tsp chopped tarragon
1 garlic clove, chopped
Salt and pepper

Method

Oven baked carrot chips are a low fat, healthy alternative to traditional potato chips. Use a few different coloured carrots for a playful and wholesome snack.

  1. Pre-heat oven to 200ºC. Wash and peel carrots and parsnip, and then cut into fries just under 1cm thick.
  2. In a large bowl, dust with some cornflour, salt and pepper. Then quickly toss with good quality olive oil to coat.
  3. Spread carrot chips evenly in a single layer on a non-stick baking tray and bake for 40 – 45 mins.
  4. In a tall, narrow container (like the ones you get with handheld blender sets) add the egg, oil, garlic, tarragon, salt and pepper.
  5. Plunge a handheld blender to the bottom of the container and ingredients without turning it on. Make sure your container is not touching your kitchen counter or any other surface.
  6. Holding the container from the bottom in one hand, now turn on your handheld blender, carefully dragging it from the bottom of your oil-filled container to the top.
  7. You’ll see instant mayo magic when you do this. If it’s a little sloppy, blend in more oil. It may seem counter-intuitive but this will thicken the consistency of your mayo.
  8. Serve your multicoloured oven baked carrot fries with a side of tarragon mayonnaise.

Hints and Tips

IF you don’t have grapeseed oil, for the mayo, please use another low-fragrance oil, not olive oil.

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