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Ingredients
- 4 to 5 large carrots
- 1 tbsp olive oil
- 50 g Parmesan or Grana Padano
- Salt
- Pepper
- 140 g creamy natural yogurt
- 2 cloves garlic
- 1 handful flat-leaf parsley
Method
- 1Peel the carrots and cut them into approximately 1 cm thick, diagonal slices. Place them in a pot, cover with water, and cook for about 20 minutes until soft. Let them cool slightly. Meanwhile, preheat the oven to 220 °C and line a baking sheet with parchment paper.
- 2Add oil, salt, and pepper to the baking sheet, add the carrots, and toss them thoroughly in the mixture until they are coated all around.
- 3Using a glass or a small bowl with a flat bottom, flatten the individual carrot pieces into thin patties – the thinner they are, the crispier they will become.
- 4Generously sprinkle each flattened piece with cheese and bake in the preheated oven for about 20 minutes until the carrots are perfectly crispy.
- 5Meanwhile, prepare the dip. Mix the yogurt with the pressed garlic, add the finely chopped parsley and a pinch of salt, and stir everything well.
- 6Let the baked crispy carrots cool on the baking sheet for a few minutes, then serve with the dip.
