Crispy Baked Carrot Chips
These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are delicious.
Servings: 2 servings
Ingredients
For Sweet Carrot Chips
- 1 carrot sliced very thinly into rounds
- 1/2 tablespoon melted coconut oil
- pinch of kosher salt
- cinnamon I used about 1/2 teaspoon for a "light" cinnamon taste
For Savory Carrot Chips
- 2 carrots shaved into peels using a vegetable peeler
- 1/2 tablespoon melted coconut oil
- pinch of kosher salt
- 1/2 teaspoon ground pepper
- 1/4-1/2 teaspoon cayenne pepper depending on heat preference
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Combine carrots (either rounds or peels depending on which version you're making) in a medium bowl with coconut oil & spices. Toss to combine.
- Transfer to the baking sheet and arrange in a single layer.
- Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.
- Remove from oven and serve immediately.
Nutrition
Serving: 1SERVING | Calories: 114kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 194mg | Fiber: 5g | Sugar: 4g