Crispy smashed carrots with parmesan and yogurt dip

Peel the carrots and cut them into diagonal slices approx. 1 cm thick. Place them in a pot, cover with water, and boil until tender, about 20 minutes. Let cool slightly; meanwhile, preheat the oven to 220 °C and line a baking sheet with parchment paper.

Put oil, salt, and pepper on the baking sheet, add the carrots, and toss well so the seasoned oil coats all the slices.

Using a glass or a small flat-bottomed bowl, smash each carrot slice into thin discs – the thinner they are, the crispier they will be.