Baked carrot crisps with a hint of curry

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Cut your carrot into half.

Take your veggie peeler and gently peel the carrot into thin crisp strips.

Place in a large bowl.

Add the olive oil, curry powder, salt and pepper and mix well. Taste to ensure seasoning is to your liking. Place these lovely strips onto the baking tray. They'll shrink when they bake, so don't allow them to overlap.

Bake for 10-12 minutes or until the carrots are just starting to crisp up and take colour. Place on a cooling rack for about 3 minutes. These are delicate so be careful when making a portion to save. They will last around 5 days in an airtight container.