4.8
(55)
Your folders
Your folders
Export 4 ingredients for grocery delivery
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.
Your folders
aspicyperspective.com
Your folders
aspicyperspective.com
5.0
(3)
180 minutes
Your folders
foodtalkdaily.com
Your folders
aforkstale.com
5.0
(6)
20 minutes
Your folders
eatthegains.com
5.0
(4)
20 minutes
Your folders
erinliveswhole.com
5.0
(32)
45 minutes
Your folders
bbcgoodfood.com
1 hours
Your folders
thinlicious.com
25 minutes
Your folders
forktospoon.com
4.4
(21)
6 minutes
Your folders
lifeissweeterbydesign.com
5.0
(1)
12 minutes
Your folders
cookieandkate.com
4.7
(299)
13 minutes
Your folders
foodiefiasco.com
35 minutes
Your folders
yogajournal.com
Your folders
frommybowl.com
4.8
(16)
32 minutes
Your folders
chocolatecoveredkatie.com
5.0
(69)
30 minutes
Your folders
ifoodreal.com
5.0
(84)
40 minutes
Your folders
elavegan.com
5.0
(12)
25 minutes
Your folders
shelikesfood.com
25 minutes
Your folders
allrecipes.com
4.3
(91)
15 minutes