Carrot chips are a cut above your average chip, for nutritional value, flavor and appearance. Since they don’t require refrigeration and have no common allergen ingredients, they’re an ideal choice for road trips, school snacks and summer camp. Make a big batch the next time you’re in charge of bringing a snack for the baseball team and watch them disappear into happy mouths!
Looking for a boost of vegetables and a crispy snack? Baking carrots on a low heat setting creates nutrition-rich chips that are perfect for indulging your craving for crunch. The trick to getting good crunch is thin slices.
Servings: 8 (61 G)
Prep Time: 10 min.
Cook Time: 55 min.
- 1 lb. carrots, peeled
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 2 Tbsp. orange juice
- Preheat oven to 250ºF.
- Slice carrots evenly at a diagonal, using a mandolin slicer to get even slices. Use the thinnest possible option.
- Toss carrots with spices and juice and arrange on a baking tray.
- Bake for 45 minutes, until carrots are crisp.