Buy all ingredients right below the recipe
Ingredients
- 4 to 5 large carrots
- 1 tbsp extra virgin olive oil
- 50 g Grana Padano or Parmesan
- Salt
- Black ground pepper
- 140 g creamy natural yogurt
- 2 garlic cloves
- a handful of flat-leaf parsley
Preparation
- 1Peel the carrots and cut them into diagonal slices about 1 cm thick. Place them in a pot, cover with water, and cook for about 20 minutes until soft. Let the carrots cool slightly.
- 2Meanwhile, preheat the oven to 220 °C and line a baking sheet with parchment paper.
- 3Pour olive oil, salt, and pepper directly onto the parchment paper. Add the carrots and toss them thoroughly in the mixture until evenly coated.
- 4Using the bottom of a glass or a small bowl, flatten (smash) the individual carrot pieces. The thinner they are, the crispier they will become.
- 5Generously sprinkle each flattened piece with grated cheese. Bake in the preheated oven for about 20 minutes until the carrots are perfectly crispy.
- 6Meanwhile, prepare the dip: Stir the yogurt smooth with the pressed garlic, finely chopped parsley, and a pinch of salt.
- 7After baking, let the crispy carrots cool on the baking sheet for a few minutes to firm up, then serve with the dip.
