- Easy
- 37 min
- 4 serv.
- 4 synergies
- Now at its best: Carrot
Thin, diagonally cut carrot chips, lightly glazed with honey and dusted with smoked paprika. The carrot's natural sweetness caramelises in the oven and plays pleasantly against the smoky, almost BBQ-like paprika.
Replaces: Kettle Chips, BBQ chips, paprika-flavoured potato chips
That smoky BBQ-style flavour you know from the bag — but built around the natural sweetness of carrot instead of salt extracts and sugar. The honey caramelises on the edges, the smoked paprika clings like a thin spice coat, and every bite tastes first sweet, then smoky, then lightly salty.
Why better: Carrots are naturally rich in beta-carotene, which the body converts to vitamin A; vitamin A contributes to the maintenance of normal vision and to the maintenance of normal skin (EU 432/2012). The small amount of olive oil also supports the absorption of these fat-soluble carotenoids.
- 15
- min prep
- 22
- min cook
- 37
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Honey 
Olive Oil Dual bioactive action via chrysin + oleocanthal
Technical: Honey contains chrysin and olive oil oleocanthal — bioactive phenolic compounds studied in research in connection with NF-κB and COX signaling. Together they provide plant compounds through two independent routes.
What does this mean for you? A dressing of honey and olive oil is not just tasty — the chrysin and oleocanthal work through two different routes in your body.
Anti-inflammatoryHeartJoints
Smoked paprika Olive Oil 3x better carotenoid absorption with fats
Technical: Paprika powder is extremely rich in carotenoids: beta-carotene, capsanthin and cryptoxanthin. These are all fat-soluble with only 5-10% absorption without fat. Olive oil or butter create micelles increasing absorption up to 3x. Additionally, vitamin E from olive oil protects carotenoids from oxidation.
What does this mean for you? Always briefly fry paprika powder in oil or butter before adding liquid. This activates the color and increases vitamin absorption up to 3x — the basis of Hungarian goulash.
Skin & HairImmune System
Carrot Olive Oil Up to 5x more beta-carotene absorption
Technical: Carrot contains 8285μg beta-carotene per 100g, but bioavailability from raw carrot is only 3-4%. Heating + olive oil increases this to 20-25%. Oleic acid (73% of olive oil) forms mixed micelles that efficiently transport beta-carotene to enterocytes for absorption.
What does this mean for you? Roast carrots with olive oil or eat them in a salad with dressing. Without fat you absorb only 3% of beta-carotene — with olive oil up to 5x more.
Skin & HairFocusImmune System
Sea Salt Olive Oil Minerals + polyphenols for cellular balance
Technical: Sea salt's sodium is essential for the sodium-potassium pump (Na+/K+-ATPase) that regulates every body cell. Olive oil's oleuropein and hydroxytyrosol provide antioxidant protection for cell membranes. The combination supports cell integrity: sea salt regulates ion balance, olive oil protects the membrane. In Mediterranean cuisine, coarse sea salt + olive oil is the most basic flavor profile.
What does this mean for you? Freshly ground sea salt with extra virgin olive oil is the simplest and most nutritious finishing of any dish. The combination provides the basic needs of your cells: minerals for function, polyphenols for protection.
HeartGeneral Wellness
Ingredients (5)
+3 more ingredientsInstructions
- 1 Preheat the oven to 180°C (fan). This temperature lets the honey caramelise without burning the carrots.
- 2 Peel the carrots and slice them diagonally with a mandoline into rounds of about 3 mm. Cutting diagonally gives larger, better-shaped chips.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge