Baked Carrot Chips

Name: Baked Carrot Chips
Total time: 1 h 20 min
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

www.aspicyperspective.com

Your recipes

Total: 80

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds carrots (pick the fattest carrots you can find)1/4 cup olive oil, or melted coconut oil1 tablespoon sea salt1 teaspoon ground cumin1 teaspoon ground cinnamon

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.

Step 2

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.

Step 3

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.

Step 4

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.