Following the low FODMAP diet was tough, as I had to really reduce my sweet potato intake, but it meant I had to think outside of the norm for my weekly meals and I came up with some of my best recipes yet.

Had I not been allowed to have sweet potato fries I would have never discovered the wonderful world of carrot fries!

They taste just like sweet potato fries but have half the calories and carbohydrates so you can have a lot more yippee!

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Servings: 2-3


  • 2-3 carrots (depending on size) – skin on – 60g per portion
  • 10g of cornflour
  • Pinch of smoked paprika
  • Garlic frylight spray
  • Handful of fresh parsley – finely chopped


  1. Preheat oven to 180°C fan assisted/200°C.
  2. Slice the carrots into chips.
  3. Place the carrot chips onto a large baking tray and spritz with frylight.
  4. Dust with sieved cornflour, paprika and half of the fresh parsley.
  5. Shake the chips to get an even flour coating.
  6. Spritz with another layer of frylight.
  7. Bake for 40-45 minutes or until crisp on the outside and soft in the center. Every 15 minutes shake the tray around to ensure you get maximum crispiness!
  8. Once cooked serve and garnish with the remaining parsley.