Crispy baked carrot chips served with a fresh, zingy pesto made from their tops – a healthy alterntive to potato chips
321kcals, 30.5g fat (5.7g saturated), 10.5g carbs, 3.8g sugars, 5.4g protein, 2g fibre, 0.169g sodium
|For the chips:|
|Large bunch of carrots, peeled and sliced into “chips” about 1cm thick|
|3 tbsp olive oil|
|1 tsp garlic powder|
|Salt and black pepper|
|For the pesto:|
|Leaves from 1 bunch of carrots|
|Small handful of fresh parsley|
|60g roasted cashew nuts|
|1 garlic clove, peeled|
|120ml extra virgin olive oil|
|60g Parmesan, grated|
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 In a bowl, combine the olive oil, garlic powder and some salt and pepper. Add the carrots and toss to coat.
3 Transfer the carrots to a large baking tray and spread out in a single layer. Bake for 15-20 minutes until soft and starting to get slightly crispy, turning the carrots and rotating the tray halfway through.
4 Meanwhile, for the pesto, combine the carrot leaves, parsley, cashews and garlic in the bowl of a food processor and pulse until roughly chopped. With the motor running, slowly drizzle in the oil and whizz until blended well. Add the Parmesan and some salt, and pulse until combined.
5 Serve the carrot chips with the carrot top pesto.