If you find yourself constantly craving chips, then you're going to be all over this snack recipe. Made with carrots and baked instead of fried, these crunchy gems are a much healthier alternative to traditional potato chips.Yield: 1 serving
|2||large carrots (or 3 medium)|
|1/2 teaspoon||olive oil (or melted coconut oil)|
|1/8 teaspoon||sea salt|
Preheat oven to 350°F. Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they're too thick, they'll be soft instead of crunchy. Place the carrot slices in a bowl, and toss with olive oil and salt. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.