Sweet and spicy carrot chips give this healthy, anti-inflammatory salad a flavoursome crunch. Sleep diet approved!
When making carrot chips, you can use any spice or herb you like. Turmeric provides a mildly spiced, sweetish taste, while curry powder gives more of a bite. Both spices are anti-inflammatory.
Turmeric is best consumed with a meal that contains (good) fats or oils to aid its absorption. Black pepper helps too, but it’s important to note that the pepper does not aid absorption. Rather, it contains a compound (piperine) that inhibits the breakdown of turmeric compounds in the gut and the liver so that more is available for absorption. You need the fats or oils for absorption.
- 3 large carrots
- 1 ½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 1 ½ tablespoons fresh, finely chopped thyme
- 1 ½ tablespoons fresh, finely chopped sage
- Preheat oven to 210 degrees C (410 degrees F).
- Cut carrots into thin rounds (about 3mm, 1/8th inch thick) and toss with olive oil.
- Sprinkle with salt, turmeric and herbs.
- Spread carrot chips on a lined baking tray and bake in oven for 20-25 minutes. Flip halfway through.
Walnut & Rocket Salad with Turmeric Carrot Chips
- Rocket leaves
- Walnut pieces
- Sunflower seeds
- Carrot chips
- Lemon Cashew Drizzle or (2 teaspoons balsamic vinegar or your favourite vinaigrette)
- A few basil leaves
- Shaved parmesan (optional)
Toss first four ingredients together. Mix in a couple of teaspoons of lemon cashew drizzle (or balsamic vinegar) then serve with basil leaves and parmesan.