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Carrot and sweet potato crisps (VE)


Looking for something, quick, healthy and vegan to snack on? Look no further than these easy carrot and sweet potato crisps. 

SERVES: 2    READY IN: 20 minutes


  • 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.