Carrot Chips with Tahini Miso Sauce

These baked carrot chips are a delicious snack. I love using the organic baby carrots grown in my garden. (Use the carrot tops in juices.)

Peel carrots into thick slices
Toss carrots in extra virgin olive oil, seasalt and use any herb or spice too. I like adding chilli pepper.
Preheated oven
Bake at 180’C (350’F) for 10 minutes
Cool.
Dip into Miso Tahini Lemon Sauce
Tahini            2 tbsp
Miso Paste   1 tsp
Lemon juice  1-2 tbsp- to taste
water              2 tbsp – to taste
Whisk these ingredients together adding more water if you require a thinner sauce.