Buy all ingredients right below the recipe
Ingredients
- 4 to 5 pcs larger carrots
- 50 g Grana Padano cheese or Parmesan
- 140 g creamy white yogurt
- 2 tablespoons olive oil
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 clove garlic
- 1 handful fresh flat-leaf parsley
Instructions
- 1Peel the carrots and cut them into diagonal slices about 1 cm thick. Put them into a pot, add water, and cook until tender, about 20 minutes. Let them cool slightly, meanwhile preheat the oven to 220 °C and line a baking sheet with parchment paper.
- 2Add oil, salt, and pepper to the baking sheet, add the carrots, and coat them thoroughly in the mixture.
- 3Using a glass or a small bowl with a flat bottom, flatten each piece of carrot into a thin disc; the thinner they are, the crispier they will be.
- 4Sprinkle each flattened piece with a generous amount of cheese and place into the hot oven for 20 minutes or until the carrots are perfectly crispy.
- 5Meanwhile, prepare the dip. Mix the yogurt with pressed garlic, add finely chopped parsley and a pinch of salt, and stir everything together.
- 6Let the baked crispy carrots cool on the baking sheet for a few minutes, then serve with the dip.
