Spiced Carrot Chips with Cashew Aioli

Oh my goodness this was seriously so delicious! The roasted spiced carrot chips and the aioli dip such an amazing combo! I used the help of my fave cookbook; The Unbakery Book by Little Bird raw organic cafe (Auckland, New Zealand) for the cashew nut aioli and added a few flavours of my own.

Roasted carrot chips is an awesome way to sneak some vegetables into your day- I literally ate 5 carrots worth of carrot chips 😀 Not only do you get a healthy serve of veg into your day, but you also provide your body with a generous amount of;

  • Carotinoids/beta-carotine (orange colour compounds) responsible for antioxidant properties.
  • Vitamin A for healthy eyes and pretty much the health of all cells in the human body.
  • Reduced cardiovascular and cancer risk!!
  • Fiber for a healthy gut.

Spiced Carrot Chips with Cashew Aioli

Ingredients

Spiced Carrots

  • 4 large carrots or 6 medium carrots
  • 1 tablespoon coconut oil
  • 1 teaspoon mixed herbs
  • ½ teaspoon paprika
  • ½ teaspoon of himalayan salt
  • Fresh ground pepper
  • ¼ teaspoon garam masala (or other favourite spice)

Cashew Aioli

  • ½ cup cashew nuts (soaked for an hour in warm water)
  • 1 heaped tablespoon of tahini
  • Juice of half a lemon
  • 1 garlic clove
  • 3 tablespoons of water
  • 2 tablespoons of olive oil
  • 1 teaspoon apple cider vinegar
  • Sesame seeds (optional- to serve)
  • Coriander (optional- to serve)

Instructions

  1. Turn oven on to 180 degrees, line an oven tray with baking paper.
  2. Wash and cut carrots length-ways into quarters. Place on the baking tray and cover with the oil and spices.
  3. Place in the oven and cook for 30 minutes or until starting to brown. Using a flipper to turn regularly.
  4. For the aioli place all ingredients into a blender. Blend on high until smooth.
  5. Serve the carrot chips with a sprinkle of sesame seeds, fresh coriander and the aioli.

Serves: 4