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Carrot and sweet potato crisps

Carrot and sweet potato crisps

Healthier than crisps, just as tasty

  • Feeds 2Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1115kj 267kcal
  • Fat
    Med 26%
  • Saturates
    Med 23%
  • Sugar
    Low 26%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 23g


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


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Using a vegetable peeler, slice long strips down the length of the carrot and place in a bowl
  3. Cut the sweet potato into quarters lengthways, then again peel long strips and add to the carrot
  4. Dry the slices using a clean tea towel, then drizzle over the oil and cumin. Toss to coat evenly
  5. Line 2 baking trays with greaseproof paper. Lay the carrot strips on one and the potato strips on the other
  6. 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
  7. Serve with houmous

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