Description
Enjoy a healthy and delicious snack with this Baked Carrot Chips recipe. Thinly sliced carrots are tossed with olive oil, sea salt, ground cumin, and cinnamon, then baked until crispy and golden. Perfect for a guilt-free treat or a crunchy side.
Ingredients
Carrots
- 2 pounds carrots (preferably the fattest ones available)
Seasoning and Oil
- 1/4 cup olive oil or melted coconut oil
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line several large baking sheets with parchment paper to prevent sticking and for easy cleanup, then set them aside.
- Slice the Carrots: Trim the carrot tops off. Using a mandolin slicer set to the smallest setting, slice the carrots paper-thin on the bias to create elongated slices. If using a chef’s knife, aim for very thin slices. When you reach the thin end of the carrot, stop slicing those parts and save them for soups or salads.
- Toss the Carrot Slices: Place all carrot slices in a large mixing bowl. Drizzle with olive oil (or melted coconut oil), and sprinkle sea salt, ground cumin, and ground cinnamon. Toss everything thoroughly to coat the carrot slices evenly with the seasoning.
- Arrange and Bake: Lay the coated carrot slices in a single layer on the prepared baking sheets, ensuring they do not overlap. Bake in the preheated oven for 12-15 minutes until the edges begin to curl and crisp up.
- Flip and Continue Baking: Carefully flip each chip over to expose the other side. Continue baking for another 5-8 minutes, or until the bottoms are crisp and golden brown.
- Cool and Store: Remove the baking sheets from the oven and allow the carrot chips to cool completely on the sheets. Once cool, store them in an airtight container to maintain their crispness for up to 2 weeks.
Notes
- Use a mandolin slicer if you have one to achieve uniform, thin slices that crisp evenly.
- If you prefer less spice, reduce the cumin or omit the cinnamon.
- Store chips in an airtight container at room temperature for up to two weeks for maximum crunch.
- The thin end carrot pieces can be saved and repurposed in soups, salads, or smoothies to reduce waste.
- Experiment with other spices like smoked paprika or chili powder for different flavor profiles.
