Healthy Baked Carrot Chips ( Vegan,Gf )


  • 1 teaspoon floor cumin
  • 1 teaspoon ground cinnamon
  • 2 pounds carrots, Pick the fattest carrots you can discover.
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon sea salt


  1. Preheat the oven to 425 levels F. Line several large baking sheets with parchment paper and set aside.
  2.  Trim the carrot tops off. Starting at the thick cease slice the carrots paper-thin on the prejudice to create elongated slices. You can do this with a chefs knife, however it’s better to use a mandolin slicer at the smallest putting. When you get all the way down to the skinny give up, forestall and shop them to use in soup or salad.
  3. Place the carrot slices in a big bowl and upload the oil, salt, cumin, and cinnamon. Toss nicely to thoroughly coat. Then lay the slices in a unmarried layer on the baking sheets.
  4. Bake for 12-15 mins, until the rims begin to curl up and flip crisp. Then turn all of the chips over and bake some other 5-8 mins to crisp the bottoms. Once cool, store in an airtight field for up to 2 weeks.

Recipe Notes