Following the low FODMAP diet was tough, as I had to really reduce my sweet potato intake, but it meant I had to think outside of the norm for my weekly meals and I came up with some of my best recipes yet.
Had I not been allowed to have sweet potato fries I would have never discovered the wonderful world of carrot fries!
They taste just like sweet potato fries but have half the calories and carbohydrates so you can have a lot more yippee!
- 2-3 carrots skin on - 60g per portion, depending on size
- 10 g of cornflour
- 1 pinch smoked paprika
- Garlic frylight spray
- Handful of fresh parsley finely chopped
Preheat oven to 180°C fan assisted/200°C.
Slice the carrots into chips.
Place the carrot chips into a large food bag, with the cornflour paprika and parsley.
Pour the now coated chips onto a chip baking tray (the one with holes in the bottom). Spritz with frylight oil.
Shake the chips a couple of time.
Spritz with another layer of frylight.
Bake for 40-45 minutes or until crisp on the outside and soft in the center. Every 15 minutes shake the tray around to ensure you get maximum crispiness!
Once cooked serve and garnish with the remaining parsley.