Description
These carrot chips are incredibly addictive, crispy, and full of delightful flavor. The combination of earthy cumin and a hint of sweet cinnamon makes each bite perfectly balanced.
Ingredients
Scale
- 2 pounds (about 900 grams) large carrots (choose the fattest carrots available)
- ¼ cup olive oil or melted coconut oil
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven: Preheat your oven to 425°F (220°C). Line large baking sheets with parchment paper to prevent sticking.
- Slice the Carrots: Wash and trim carrots. Use a mandoline (smallest setting) to slice diagonally into thin, elongated pieces. Use the safety guard and save ends for other dishes.
- Season: In a large bowl, toss carrot slices with olive oil or coconut oil, sea salt, cumin, and cinnamon until evenly coated.
- Arrange and Bake: Spread slices in a single layer on baking sheets. Do not overlap. Bake 12–15 minutes until edges curl and begin to crisp.
- Flip and Finish: Flip each chip using tongs or a spatula. Bake an additional 5–8 minutes until fully crisp. Watch closely to prevent burning.
Notes
- Slice thin: Use a mandoline for consistent, ultra-thin slices that bake evenly.
- Don’t overcrowd: Give chips space for air circulation—this is key for crisping.
- Use parchment: Prevents sticking and makes cleanup easy.
- Cool completely: Let chips cool on a wire rack to enhance crunchiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 5g
- Sodium: 950mg
- Fat: 7g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g