Want a healthy snack? These carrot crisps are called “Bunny Nibbles” by Tracy Griffith in her new book, Stealth Health Lunches. I would call them carrot chips but whatever you call them they make a tasty treat as a stand alone snack or to accompany lunch or dinner. Carrots are high in fiber, vitamin A and beta carotene so you will feel good eating these easy to make carrot chips. This Carrot Crisps Recipe makes about 30–40 long carrot chips.
Carrot Crisps Recipe (Crispy, Healthy Baked Carrot Chips In Long Form)
Carrot Crisps Ingredients
2 large carrots (at least 1”/2.5 cm in diameter), peeled
1 1/2 teaspoons/7.5 ml olive oil
1/2 teaspoon sea or pink salt
Makes 2 servings
How To Make Carrot Crisps
Preheat oven to 200 degrees F/107 degrees C.
With a Y-shaped vegetable peeler, shave the carrots into thin, even slices.
Place the carrot strips in a medium bowl, add the oil and salt to taste, and toss with your hands until thoroughly coated.
Place the carrot strips in a single layer on 2 baking sheets lined with parchment paper.
Allow the carrot strips to touch but not overlap.
Bake for 45 minutes, and then rotate the pans between the racks.
Bake until the edges of the carrot chips are just turning golden brown, about 45 minutes more.
Let carrot crisps cool a bit before serving.
Store in an airtight container for up to 5 days.
Printable Recipe For Baked Carrot Crisps
I bet you were surprised how easy it is to make your own carrot chips- just peel and bake. Even I can do that! Wouldn’t it be nice to say goodbye to temper tantrums from picky young eaters? I hope your children enjoy this healthy alternative to traditional fried potato chips. To the age-old battle between parents and children, best-selling author and chef Tracy Griffith says: “Stealth Health to the Rescue!”