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Skinny carrot fries

Want to be healthier but can't give up chips? Try these low-fat, crispy baked carrots with tarragon

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 164
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 18
  • Protein 2
  • Fat 6
  • Fibre 8
  • Salt 0.4

Nutrition per serving

  • Calories 164
  • Carbohydrates 25
  • Saturated Fat 1
  • Sugar 18
  • Protein 2
  • Fat 6
  • Fibre 8
  • Salt 0.4

Ingredients

  • 500g carrots
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1 tsp finely chopped tarragon
  • a little black pepper

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

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