Healthy Baked Carrot Chips
21 made it | 2 reviews | 0 photos
Source
8
20 minutes
20 minutes
Ingredients
2 pounds carrots (pick the fattest carrots you can find)
1/4 cup olive oil, or melted coconut oil
1 tablespoon sea salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Directions
Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chef's knife, but it's better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.
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Reviews 2
LindaLouAugust 8, 2020
Could not get the carrots thin enough, even with using my slicer set to the thin slice setting. So they came out soggy. Will not make these again.
JulieQMay 29, 2020
Very good - I used much less salt and my kids still loved them. We used an air fryer and didn’t let them get super crispy - we ate the warm and a little more tender.
