Ingredients

1 large carrot, peeled 1 small sweet potato, peeled 1 tbsp Coop olive oil 1 tsp ground cumin 1/2 x 170g pack Coop red pepper houmous;

Method

Preheat the oven to 220°C/fan 200°C/Gas 7 Using a vegetable peeler, slice long strips down the length of the carrot and place in a bowl Cut the sweet potato into quarters lengthways, then again peel long strips and add to the carrot Dry the slices using a clean tea towel, then drizzle over the oil and cumin. Toss to coat evenly Line 2 baking trays with greaseproof paper. Lay the carrot strips on one and the potato strips on the other Bake for 8-9 mins until crisp, keeping a close eye on them, so they don't burn. Remove and cool on a wire rack Serve with houmous