Preheat the oven to 180C/ 160C F/Gas 4. Line a large baking tray with baking paper. Trim the root end of each carrot with a diagonal cut, then use a Y-shaped peeler to shave them into long slices, or use a sharp knife to thinly slice. Put the slices on a clean tea towel and dry off as much of the moisture as possible. Spread out on the lined tray, drizzle with a little (don’t use much) olive oil and bake for 25-30 minutes until crisp, checking after 22 minutes to ensure they are not burning.
Season generously with sea salt flakes and leave to cool.
Mix all the yoghurt ingredients together in a bowl and season with salt and pepper. Decant to a platter and finish with a drizzle of oil and a little za’atar. Top with the carrot chips to serve.
Recipes and photographs taken from 'Persiana Made Easy' by Sabrina Ghayour, photography by Kris Kirkham (Mitchell Beazley, £28)
