Sweet & Salty Carrot Chips

Sweet & salty may be my favorite combination of all time. I could easily eat an entire bag of chocolate covered gfree pretzels I love it so much (seriously, it’s happened). This morning I was craving some salty/sweet goodness so I decided to take matters into my own hands. My requirements: salty, sweet, very crispy (I’m craving texture), and full of cinnamon (because I’m obsessed). I thought about using some coconut flakes a la Well Fed but decided to change it up instead and use carrots.

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Yes, carrots. Carrots are one of my go-to foods when I need to satisfy a crunchy snack craving and I love their subtle sweetness. I usually eat them raw or roast them but I’ve never made them into chips. I figured, if it worked with radishes it should work with carrots, right? Thankfully, I was right. These little chips are crispy, sweet, salty, and downright dangerous. In fact, they may be my new favorite snack of all time. Carrot chips – who knew?

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Sweet & Salty Carrot Chips

Serves 1-2
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 3 large carrots, very thinly sliced into rounds
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (you can use more if you're cinnamon crazed like me!)

Note

Inspired by: Well Fed coconut chip recipe

Directions

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Peel carrots and slice off tops and thin bottoms. Slice carrots into very thin rounds - as thin as you can manage. A sharp knife and patience will come in handy.
3. Mix up cinnamon and salt in a small bowl and set aside. Melt coconut oil in a small saucepan (or microwave).
4. Pour melted coconut oil over carrots, sprinkle with cinnamon salt mixture, toss to coat. Turn out onto baking sheet and spread evenly, ensuring that chips aren't stuck on one another.
5. Bake for 10-20 minutes until browned and crisp - this will vary based on the thickness of carrots, your oven, etc. Just check them every few minutes and let them cook until crispy . Let cool completely - they will crisp up more while they cool.

*EDIT: A big thank you to Fitness Magazine for featuring me as the fit blogger of the week! Check it out! *

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Comments: 17

  1. Angela @ The Chicken Scoop January 25, 2013 at 11:14 am Reply

    Wow these look awesome. Must try them!! (And Paleo friendly, yay!)
    ~Ang

  2. Yolanda January 25, 2013 at 11:15 am Reply

    I love sweet and salty snacks, and this recipe looks great! I’ve never heard of carrot chips, so, I must try this for myself lol. Thanks for posting! xx

  3. Rochelle January 25, 2013 at 12:58 pm Reply

    Wow, what a great idea. I’ve never thought of using carrots to make chips. Pinning this to try later. Thanks!

  4. Lindsay @ The Lean Green Bean January 25, 2013 at 12:58 pm Reply

    drooling! these look amazing!!!!

  5. Liz @ I Heart Vegetables January 25, 2013 at 1:22 pm Reply

    Woah, Gabby, these look amazing!!

  6. GiGi Eats Celebrities January 25, 2013 at 8:28 pm Reply

    I am not really a fan of carrots but……. I am thinking I might do this with zucchini and summer squash! I do this with eggplant, kale, portobello mushrooms, butternut squash…. And now it’s time to expand my horizons! :D Time to go heat my oven! LOL

  7. Becki @ Fighting for Wellness January 25, 2013 at 8:49 pm Reply

    I never would have thought of making carrot chips, but these sound awesome! It just so happens I have a bag of carrots I need to use up too. :-)

  8. Shannon January 29, 2013 at 4:13 pm Reply

    I am so making these!

  9. Acacia February 3, 2013 at 11:10 pm Reply

    Totally tried these tonight, and they were AMAZING! Thanks so much for a simple recipe that’s delicious!

  10. Jeff March 19, 2013 at 6:51 pm Reply

    Use a vegetable peeler works wonders

  11. Mel January 18, 2014 at 4:18 pm Reply

    Do they store well? Thinking great alternative for kids lunch boxes – so would want to make up on weekend for the week.

    • gabbysgfree January 18, 2014 at 4:40 pm Reply

      They do lose a bit of their crispiness when stored but they taste delicious!

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