This is a fantastic snack that’s just as home at a pub quiz as it is under a duvet on the sofa watching the notebook. Add to stripped chicken breast and salad leaves for a healthy salad. It’s a poor man’s knock off of Nicky Corbishly’s much better recipe over at Kitchen Sanctuary, all credit goes to her for the idea.

Cooking time: 10 mins prep, 20 mins cooking (30 mins total)

To wash up: 3 mixing bowls, 1 roasting tin, 1 chopping board and knife


For the carrots

  • 4 carrots, cut into batons
  • 1 tbsp of plain flour
  • 1 egg, beaten
  • 1 big old pile of grated parmesan, I used half a 200g block
  • 2 tsp of smoked paprika
  • 2 tsp cayenne pepper

For the dips

  • 4 tbsp of sour creme
  • Handful of fresh chives
  • 4 tbsp of salsa, make your own with my recipe here.


  1. Preheat the oven to gas mark 6 (200’C).
  2. Toss the parmesan, paprika and cayenne in a bowl.
  3. 1 at a time, in 3 separate bowls, roll the carrot batons in the flour and then beaten egg and then in the parmesan mix until evenly coated.
  4. Add the coated carrots to a foil covered baking tray and roast for 20 minutes (turning once or twice).
  5. While the carrots are roasting, make your salsa and plop some sour cream in a bowl with some fresh chives.

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