Baked Carrot Chips

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 pound carrots (thinly sliced, 1/8-inch thick)

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

Paprika

Thyme

Directions

Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper.

Spread the carrot slices on paper towels and blot them to remove excess water. Transfer them to a large bowl and toss them with olive oil, salt, pepper, and garlic powder.

Spread the carrot slices in one layer on the prepared baking sheets. Don't crowd them. Use three pans if needed.

Bake them until browned on the edges and crispy, for 15-20 minutes per side, rotating the pans midway.

If some chips are not yet crisp while others are done, remove the finished ones and bake the rest for a few minutes longer. Watch them closely to make sure they don’t burn.

Let the chips cool on the baking sheets for 5 minutes at room temperature. They will firm up as the remaining steam escapes. Serve alone or with your favorite dip.

Nutrition

• Serving Size: 0.25 recipe
• Calories: 79 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Sodium: 359 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 1 g