Crispy Carrot Chip Snack

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Position one rack at the highest level and another at the bottom.

2. 2

   Use a vegetable peeler to peel the carrots into thin strips and place them in a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt and toss again. Arrange the carrots in a single layer on 2 baking sheets, making sure they do not overlap.

3. 3

   Place one baking sheet on the top rack and the other on the bottom rack. Bake in the preheated oven for 6 minutes, switch the racks, and continue baking until the carrots are crisp, about 6 minutes more. Let the chips cool until cool enough to handle before serving.

• Calories 41.31 kcal Low Source
• Protein 0.79 g Low Source
• Carbs 5.51 g Moderate
• Total Fat 2.1 g Low Source
• Saturated Fat 0.3 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 51.74 mg Low Source
• Fiber 1.6 g Low Source
• Sugar 3.92 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 16.3 mg Low Source
• Iron 0.31 mg Low Source
• Potassium 197.46 mg Low Source
• Vitamin A 0.33 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.