Carrot and sweet potato crisps

Carrot and sweet potato crisps
Healthier than crisps, just as tasty
Serves 2  / 
Prep 10  / 
Cook 10


1 large carrot, peeled
1 small sweet potato, peeled
1 tbsp Coop olive oil
1 tsp ground cumin
1/2 x 170g pack Coop red pepper houmous


Preheat the oven to 220°C/fan 200°C/Gas 7

Using a vegetable peeler, slice long strips down the length of the carrot and place in a bowl

Cut the sweet potato into quarters lengthways, then again peel long strips and add to the carrot

Dry the slices using a clean tea towel, then drizzle over the oil and cumin. Toss to coat evenly

Line 2 baking trays with greaseproof paper. Lay the carrot strips on one and the potato strips on the other

Bake for 8-9 mins until crisp, keeping a close eye on them, so they don't burn. Remove and cool on a wire rack

Serve with houmous