Baked Carrot Chips

Baked Carrot Chips

Get your crunchy chip-fix without ruining your diet! These gluten-free, low-fat snacks are easy to make and easy to love.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Cuisine American
Servings 1 serving
Calories 107 kcal

Ingredients
  

  • 1/4 lb carrots pick the fattest carrots you can find
  • 1 tsp olive oil or melted coconut oil
  • 1/8 tsp sea salt
  • 1/8 tsp ground cumin
  • 1/8 tsp 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 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.

Tip:

  • To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However, they are prettier when baked at high heat.
  • If your oven is older, the chips in the very center of each pan might need a couple minute longer than the chips around the edges.
Keyword Gluten-Free, Low-Calorie, Snack
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