Carrot and Beetroot Chips

By author photo Jenny Craig Team

appetiser · 02 Oct 18

Serves: 2

You will need

  • 2 carrots
  • 2 beetroots
  • Pinch salt
  • Black pepper
  • Extra virgin olive oil spray
  • Pinch cinnamon
  • Pinch cumin powder
  • Pinch fennel powder
  • Pinch turmeric powder
  • Pinch cardamom powder
  • Small bunch of parsley to garnish

Method

  • Pre-heat the oven to 180°C.
  • Slice carrots (leave the skin on) into thin French fry sized strips. Slice beetroot into thin disks.
  • Place on a tray lined with baking paper. Spray with oil and sprinkle with salt, pepper, cinnamon, cumin, fennel, turmeric and cardamom.
  • Bake for 30 minutes or until crispy and lightly browned around the edges.
  • Serve with Jenny Craig’s Beef Burger and garnish with parsley.

To make a spicier chip, sprinkle the chips with a little cayenne pepper, for a herb flavour sprinkle with rosemary instead of cinnamon, or dukkah for a Middle Eastern flavour.

Jenny Craig Client Information

Grocery count (per serve): Free Food recipe

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