Shoestring Carrot Crisps

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2- pound bag regular carrots

¾ teaspoon salt or more to taste

Optional seasoning combos: ground cinnamon and salt; smoky paprika (cumin and salt)

Instructions

Preheat a convection oven to 300˚. Mist multiple baking sheets with oil spray.

Peel all of the carrots until you’re left with just the stems. Discard each stem, as you’ll only be using the large mound of carrot shreds created.

Line a large mixing bowl with layers of paper towels, place the carrot shreds in the bowl, wrap the paper towels around them and squeeze to get rid of excess moisture. Then, lay the carrot shreds out on prepared baking sheets. Don’t overcrowd the baking sheets, as this will prevent the carrots from becoming crispy.

Mist the tops of the carrots with additional oil spray and sprinkle on salt or other preferred seasonings. Cook in the oven for 30 to 40 minutes, until they become browned and crispy.

Nutrition

• Calories: 60 kcal
• Sodium: 390 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 1 g