Vegetarian | Gluten Free | Fructose Friendly
Who doesn't like a bowl of crispy hot chips? I certainty do. The last time my eyes caught a glimpse of them at a restaurant, I knew I'd be able to create a more wholesome chip that looked and tasted just as great. To my surprise, the roast carrots chips with tzatziki were a hit and gone without a trace.
As you will start to see, a lot of my recipes are frutcose friendly. Fructose is a sugar found in varying amounts in fruit and veggies. It is absorbed directly into blood during digestion and can cause serious digestive upset in people who have Irritable Bowel Syndrom (IBS) or fructose malabsorption. One of my favoruite tricks is subsistuting fresh garlic for garlic infused oil, as garlic is very high in fructose. My favourite one to use is produced by Cobram Estate; it brings a pungent garlic flavour and pleasant aftertaste.
4 large carrots
Drizzle of garlic infused olive oil
Sprinkle of paprika
Sprinkle of parmesan cheese
Salt and Pepper
¾ cup plain greek yoghurt
1 teaspoon garlic oil
¼ bunch fresh mint
Pre heat the oven to 200°C.
Cut carrots into 10cm x ½ cm sticks then place them into an oven pan.
Drizzle the carrots with garlic oil, paprika, salt and pepper. Place in the oven for 20-30 minutes in total. After 10-15 minutes, check that the carrots aren't bruning. Give them a toss in the pan and add a sprinkle of parmesan cheese.
To make the tzatziki, dice the cucumber into small cubes, chop the mint and place both into a bowl. Add the yoghurt, salt & pepper and garlic infused oil. Stir to combine.
Place chips onto a plate and dip into the tzatziki. Enjoy.