As undeniably delicious as Macca’s french fries are, we know well that they are nowhere near healthy. Luckily, we’ve discovered a loophole that you’re going to love. Ladies and gentlemen, we present to you carrot chips with a creamy pesto dip. It’s elevated, healthy, and easy to make! What else could one ask for?

A healthy alternative to regular hot chips. Source: Open AI​

Here’s what you need to replicate this recipe:

1. Four large carrots, peeled
2. Paprika
3. One-fourth a cup of basil pesto
4. Half a cup of sour cream
5. Parsley, chopped
6. Cooking oil or olive oil
7. Salt

First, preheat the oven to 200 degrees Celsius, fan forced. Then, line a tray with baking paper.

Cut the peeled carrots into chips that are about a centimetre thick. Gently arrange them in a single layer on the lined baking tray. Spray the carrots with oil before sprinkling them with paprika and salt.

Pop them in the oven for 20 minutes or until they reach a golden brown colour. Don’t forget to turn them halfway as they cook.

In a small-sized bowl, combine the pesto and sour cream. Once the carrot chips are perfectly cooked, top it all off with freshly chopped parsley and serve with the dip. Easy as pie!

 

[molmid]

what temp for gas oven please thank youBill

 

[Ricci]

I make chips out of any root veg that I happen to have at hand. I quite often do a mix, potato, sweet potato, carrot, parsnip and swede. It's one way if using up stuff at the end of the week.