Healthy Baked Carrot Chips
These craving-curbing Healthy Baked Carrot Chips are easy to make, and even easier to love!
I find when I’m trying to stick to a clean diet, it’s the crunchy stuff that tempts me the most. Pretzels, potato chips, tortilla chips… I can’t seem to keep my hands out of the bowl.
Unless I intentionally create a distraction to keep me away from salty junk food, I’m sunk. That’s where homemade baked chips come in…
Healthy Baked Carrot Chips
Ingredients
US Customary - Metric
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
I find when I’m trying to stick to a clean diet, it’s the crunchy stuff that tempts me the most. Pretzels, potato chips, tortilla chips… I can’t seem to keep my hands out of the bowl.
Unless I intentionally create a distraction to keep me away from salty junk food, I’m sunk. That’s where homemade baked chips come in…
Healthy Baked Carrot Chips
Ingredients
US Customary - Metric
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 chefs 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.
