You guys…it happened. I almost gave in. It was just before pay day, my stomach growled and I ransacked my cabinets looking for a fix.
It was like a cruel & surreal joke..cereal, no milk…peanut butter, no jelly. What was I to do? My cup of hunger-induced tears ranneth over.
It doesn’t help one bit that I live next door to a McDonald’s, and the smell of chicken nuggets rose throughout my building. As much as I like to avoid McDeath, that chicken nugget smell really takes me back..
Then I found it.. a small mostly eaten bag of veggie chips. The blend included sweet potatoes, parsnips, beets, YOU NAAAAME IT!…
But for some reason, I just wasn’t feeling it. I’d already picked out a majority of the sweet potato chips, my favorite of all the chips in the bag.
Remember that gargantuan, donated bag of carrots I mentioned in my ‘Brown Sugar Baby Carrots’ post?
Behold my loves, Carrot Chips!
They’re so easy to make. I recommend making a bunch at one time because once you start snacking it’ll be hard to put these babies down. Be advised these are super delicious so prepare yourselves.
If you happen to find yourself binge eating carrot chips, no worries! They’re lower in calories and fat than traditional potato chips.
So “romaine” calm & “carrot” on. (haha, I couldn’t help myself with that one)
Pack some for your lunch or keep them in the car to keep you from pulling into the drive thru after work.
And for added measure, I’ve given you 2, count em..TWO seasoning options.
So whether you prefer a savory snack, or if you’ve got a sweet tooth, these are sure to satisfy either way.
Carrot Chips 2 Ways
2 or 3 large carrots
- Salt & Pepper, Parsley for garnish
- Cinnamon & Nutmeg
- Preheat oven to 425 degrees F
- Using either a knife or mandolin slicer, cut carrots into circular disks
- Toss carrots in olive oil & whichever seasoning option you like (see above)
- Spread evenly across greased baking sheet
- Bake for 10-12 minutes
Enjoy! Leave a comment & let me know if you love it!