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Carrot fries with yoghurt mint dip

A little sweet, a little spicy, a little salty. The perfect balance for a delicious snack, finished off with an amazing (and simple) yoghurt dipping sauce!
Course Side Dish, Snack
Keyword carrots, Chips, Yoghurt
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 500 g carrots
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and Pepper
  • 1 tbsp oil

Mint Yoghurt

  • 2/3 cup yoghurt
  • 1 tsp cumin
  • Juice of ¼ lime
  • ½ cup mint leaves loosely packed


  • Preheat oven to 200Cut carrots in to long chips and then place on a large baking tray. Sprinkle spices over the carrots and then drizzle with oil. Use your hands or tongues to mix the carrots around so they are evenly coated.
  • Roast carrots in the oven to 25-30min.
  • Meanwhile make the mint yoghurt. Combine the yoghurt, cumin, lime juice and finely chopped mint leaves in a small bowl. Allow to sit for 10min before serving.