HOMEMADE CRISPY CARROT CHIPS

I wanted this:  crispy chips.

 But I got this:  roasted carrots.

I had carrots chips in the fridge which seemed like a good idea, but I guess they need to be very, very thin.  I'll try again by using my handy mandoline with whole carrots.   The link below shows the right result.


Here's the recipe from www.runningtothekitchen.com

Crispy baked carrot chips: 2 ways

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

A crispy, healthy vegetable chip.

Author: Gina Matsoukas

Serves: 2

Ingredients

Sweet carrot chips

• 1 carrot, sliced very thinly into rounds
• ½ tablespoon melted coconut oil
• pinch of kosher salt
• cinnamon (I used about ½ teaspoon for a “light” cinnamon taste)

Spicy carrot chips

• 2 carrots, shaved into peels using a vegetable peeler
• ½ tablespoon melted coconut oil
• pinch of kosher salt
• ½ teaspoon ground pepper
• ¼-1/2 teaspoon cayenne pepper (depending on heat preference)

Instructions

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.
3. Transfer to the baking sheet and arrange in a single layer.
4. 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.
5. Remove from oven and serve immediately.