Healthy Baked Carrot Chips area unit one in all the foremost tantalizing vegetable chips as a result of they're naturally sweet and switch terribly crisp within the kitchen appliance. you'll be able to bake them on low or high heat, and win an equivalent crisp texture and flavor. but they appear to be a lot of enticing, with a brighter color, once baked on high heat for a brief quantity of your time.
This month once the fatty potato chips begin line your name, fight back with chips that supply vitamins rather than guilt!
- 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
Instructions
- 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.
Read more our recipe Easy Chicken Salad Recipe #recipeeasy #healthyfood
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