These are great if you’re looking for something to dunk in soup or dips! They’re nice by themselves, or topped with scrambled eggs or something like that.
I used: 2 grated carrots (you could also use courgette), about 1 cup of seeds (I used sunflower, pumpkin and sesame), 1 tbsp olive oil, a dash each of salt, black pepper and cumin. You could also add in other nuts if you wanted.
I blitzed this until it was still quite chunky in my food processor, before spreading onto a baking tray quite thinly and baking for about 20 minutes at 200 C (you’ll need to watch these to make sure they don’t burn). I then cut them into rectangles and flipped them over before baking again to ensure both sides were crisp.
Leave to cool on a wire rack, and enjoy!