Have you ever had one of those moments that you accidentally work yourself into making something that was never intended? That’s how these chips came to fruition.
I have done sweet potato chips.. beet chips, even apple chips. But never in a million years did I ever think I’d have carrot chips in my oven, especially on a weekday morning in the middle of June. In Arizona.
Carrots have taken over our refrigerator this past few weeks – our three year old loves Harry the Bunny, and Harry loves eating carrots – as a result, you can often times find her running around the house (carrot in hand). Sometimes you can find carrots in odd and inconspicuous places of the house, too – in shoes, behind the sofa, and under the blanket fort.
Our refrigerator though… it’s so full of carrots that I can’t seem to fit in any more milk. And that, is a really big problem, because our milk is liquid gold. We have been using up carrots in various ways here at home – from rolls to pasta, egg rolls to stir fry, but these little carrot chips are definitely cuter than everything.
I mean, aren’t these cute?
These carrot chips were incredibly easy to make. Look for the biggest carrots – since the chips shrink during cooking. Then, use your mandoline to slice very thin. Add 1/2 Tbsp of coconut oil to a zippered bag and then add the chips to the bag along with the seasoning to give them a good shake.
We spiced half of them with cinnamon, and left the other half for cayenne/chili powder (your preference) for a little more heat. They then spent about 12 minutes in the oven until they were crispy and were enjoyed immediately. I wouldn’t recommend eating them at a later time as they won’t certainly be as crispy.
They were perfect for little hands!
Have a bounty of carrots waiting to be used in the kitchen? Here are a few more ideas on incorporating them for your next meal:
- Pureed Carrot Macaroni and Cheese
- Super Soft Carrot Rolls
- Baked Egg Rolls
- Whole Orange and Carrot Cake
A light and healthy carrot chip spiced with cinnamon or cayenne pepper and baked until crispy.
Ingredients
- 2 large carrots, sliced thin on a mandoline slicer
- 1/2 Tbsp coconut oil, melted
- 1/2 tsp cinnamon or, 1/2 tsp chili powder or cayenne pepper
- pinch kosher salt
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- Slice the carrots on a mandolin slicer.
- In a large zipper bag, combine the melted coconut oil, carrots, and cinnamon OR cayenne/chili powder and give them a good shake.
- Spread the carrots out evenly on the parchment paper and bake at 425 degrees F for 10-12 minutes or until crispy. You'll want to make sure you bake completely for crispy chips but be careful because if you don't watch closely they will burn within moments.
- Remove from the oven. Eat immediately (over time they will go soft).
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