Carrot and Sunflower Seed Crisps with Orange Dill Yogurt Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a large baking tray with parchment paper. Brush the paper with the olive oil.

2. 2

   Place the grated carrot in a clean towel or between paper towels and press firmly to remove excess moisture. This helps the crisps turn out crunchy.

3. 3

   In a bowl, mix the drained carrot, grated Parmesan cheese, chopped sunflower seeds, rice flour, beaten egg, garlic powder, black pepper, and salt until you get a compact, even mixture.

4. 4

   Take portions of the mixture, about 1 tablespoon each, and place them on the tray. Flatten them with the back of a spoon into very thin rounds about 2.5 inches wide, leaving space between each one.

5. 5

   Bake for 16 to 18 minutes at 200 °C / 400 °F, rotating the tray halfway through, until the crisps are deeply golden around the edges.

6. 6

   Meanwhile, make the cream by mixing the Greek yogurt, orange zest, orange juice, fresh chopped dill, and honey in a small bowl until smooth and well combined.

7. 7

   Remove the crisps from the oven and let them rest on the tray for 5 minutes so they can set. Then carefully transfer them to a rack to cool fully and become even crispier.

8. 8

   Serve the carrot and sunflower seed crisps slightly warm or at room temperature with the orange dill yogurt cream on the side.