Carrot snack

Vegan Aperitif fingerfood Vegetarian
Total: 40 min. | Active: 15 min.
vegan, lactose-free, gluten-free

Crispy carrots – with a twist. This recipe shows just how versatile carrots can be! Roughly grated instead of chopped, they soak up the spicy tahini, paprika & ginger marinade beautifully and turn delightfully crispy in the oven. Perfect as a creative aperitif, a snack between meals or a special side dish that's anything but boring.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4

Carrots
100 g tahini (sesame paste)
1 tsp paprika
½ tsp ginger powder
½ tsp salt
400 g carrots, coarsely grated

How it's done

Carrots

Mix the tahini, paprika, ginger and salt in a bowl. Add the carrots, mix. Using a spatula, spread as flat as possible on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, break into pieces.

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