Carrot Chips (fries)

Carrots are a great vegetable to roast, the slower and longer you roast them the sweeter they seem to get. Season it with a little paprika and serve it as a side to your main course or as a snack.


  • 6 Carrots
  • Olive Oil
  • Rock Salt
  • Pimenton Picante (Spicy Paprika)


Rinse and wash 6 medium carrots. Thinly slice into strips, a few millimetres thick. 

Coat them in olive oil, and rub over with sea salt and a generous coating of pimenton picante. 

Lay these out, spaced evenly over a baking tray lined with greaseproof paper and transfer to the oven at 180°C until tender and crisp around the edges.