What’s up, Doc? How about healthy snacking on delicious baked carrot chips?
Carrot chips are the newest addition to my baked-chip family. They’re much smaller than, say, sweet potato chips, but still have a crispy bite with a rooty texture. This recipe is as straightforward as it gets — you’re just three ingredients away from a healthy, guilt-free snack.
Carrots not only provide you with a hearty vegetable chip-worthy experience but also with quite a few nutrients. Carrots contain a a compound, almost exclusive to the vegetable, called falcarinol, which is a cancer preventative. The root veggie also improves vision with its high vitamin A and beta-carotene content, prevents heart disease with its carotenoids, lowers blood cholesterol levels, reduces the risk of stroke, nourishes the skin, helps slow the process of aging, and contributes to dental health.
Start chipping away!
Crispy Baked Carrot Chips
- 3-4 large carrots
- 1/4 cup olive oil
- Salt to taste
Preheat oven to 425 degrees Fahrenheit.
Slice the carrots into thin, although not transparent, circular pieces.
Toss in olive oil and using hands, make sure that each piece is covered evenly. Lay out the sliced carrot on a baking sheet so that each has its own place. This will ensure that they cook evenly and have room to bake to a crisp.
Pop them into the oven for 15-20 minutes, but keep an eye out, because depending on how thick you cut the carrots, the cooking time will be different. Once the carrots begin to brown slightly and curl up is when they are ready. You don’t want to burn them, just to notice a slight discoloration.
Allow the carrot chips to cool before serving. Eat them plain or try serving with a homemade dip.
Photo Credit: GlowKitchen
Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.