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Crispy Baked Carrot Chips

Appetizers & Snacks | Vegatable Chips

If looking for a healthy snack these crispy baked carrot chips would be a great choice. So easy to make and delicious it's ideal for nibbling throughout the day.

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Crispy baked carrot chips

Baked carrot chips is one of the easiest vegetable snacks to make. Just slice carrots, toss with some olive oil, season and bake in the oven. And you have a bunch of healthy snacks for the day! They are also so tasty as it is naturally sweet and turn very crisp in the oven. For those addicted to vegetable chips, we have also recipes for potato or sweet potato chips, both delicious and quick to make.

Crispy baked carrot chips

what you'll need for Crispy baked carrot chips

  • Carrots - take larger carrots which will be easier to slice into chips
  • Olive oil - you will need just 1 tablespoon of olive oil
  • Salt - carrots are naturally sweet, so a sprinkle of salt will balance them out.

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Carrots

Flavouring Crispy baked carrot chips

While these chips are delicious with just a sprinkle of salt, you can enrich them by adding some spices such as garlic powder, onion powder, cumin, paprika, chili powder or any combination of these.

Carrot slices

how to make Crispy baked carrot chips

Take large carrot and slice them on angle to make longer chips. The easiest way to do this is by using a mandolin slicer but you can do the same with a sharp knife on a wooden cutting board.

Place sliced chips in the bowl and toss with oil and spices. Arrange chips on baking tray lined with baking paper in a single layer. Bake for about 30 minutes or until chips are crisp and dry. They will continue to crisp up as they cool.

These baked carrot chips are great picnic or late night snack. Enjoy them without any guilt!

Crispy baked carrot chips

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Crispy baked carrot chips

Crispy Baked Carrot Chips

SERVES: 2 servings
COOKS IN: 45 minutes
LEVEL: Super easy

INGREDIENTS

  • 400g carrots (2 large carrots)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt for seasoning

METHOD

  1. Preheat the oven to 160°C (320°F). Line baking tray with baking paper.

  2. Wash the carrots and trim the tops off. Starting from the thick end slice the carrots paper-thin to create long slices. You can do this using mandolin slicer or a sharp knife on a cutting board.

  3. Transfer sliced carrots in a bowl, then add olive oil and salt. Toss well to coat. Lay the slices in a single layer of baking tray. You will bake chips in two batches.

  4. Bake for 15 minutes or until the edges start to curl up, then flip each slice and bake for another 6 - 8 minutes. Chips should be crisp. Remove from the tray and store in an airtight container for up to 2 weeks.

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