Sweet Carrot Chips with Cream Cheese Dip

Carrot Chips


  • 3 medium carrots
  • 2 tb cornflour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cardamon
  • 1/4 tsp nutmeg
  • salt & pepper to taste
  • 1 tb crushed walnuts
  • 1 tb olive oil
  • 1/2 tb maple syrup
  • 1/2 tsp citrus peel dust (optional)


Peel carrots and cut into thin slices (long or oval however oval works well for this). Mix in a bowl with all the dry ingredients, then mix in the oil and syrup, and toss till all are evenly coated.

Spread in a single layer on a tray lined with baking paper, and bake at 225°C about 25-35mins. Cool a few minutes once cooked, then serve with dip if liked.

These are best eaten soon after they are made, as they lose their crispiness after a while but will still taste good! Any leftovers can be stored in the fridge and crisped up again in the oven.

Cream Cheese Dip


  • 1/2 cup cashews – soaked in boiling water 15-20mins and drained
  • 1/4 cup coconut cream
  • 1 tb lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • pinch salt
  • 1 tsp grated ginger
  • 1 tsp maple syrup
  • a little citrus peel dust (optional)


Blend all ingredients till smooth and cool in fridge till ready to serve. Mixture will become thicker and more cream cheese like in texture the longer it is in the fridge.

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