If you find yourself constantly craving chips, then you're going to be all over this snack recipe. Made with carrots and baked instead of fried, these crunchy gems are a much healthier alternative to traditional potato chips.
Aside from a healthy dose of vitamins A and C and fiber, carrots contain antioxidants that may help reduce the risk of cancer and also improve your immune system. Plus, their natural sweetness combined with a sprinkle of salt offers an oh-so-satisfying salty-sweet flavor you won't be able to resist. The entire batch contains just 79 calories and offers 4.1 grams of filling fiber — potato chips have 160 calories and only one gram of fiber.
These chips are only seasoned with sea salt, but feel free to get creative and add cinnamon for a sweeter flavor or black pepper, cumin, or cayenne for a little kick.
- 2 large carrots (or 3 medium)
- 1/2 teaspoon olive oil (or melted coconut oil)
- 1/8 teaspoon sea salt
- Preheat oven to 350°F.
- Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they're too thick, they'll be soft instead of crunchy.
- Place the carrot slices in a bowl, and toss with olive oil and salt.
- Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
- Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.
Source: Calorie Count
- 1 serving
- Cook Time
- 1 hour
- Calories per serving