Don’t worry if you don’t have a dehydrator, you can still make these healthy carrot crisps with no special equipment. All you need are a couple of carrots, good coconut or olive oil and your favourite spices. To save some calories, I skipped the frying and baked them instead.
Carrots are little powerhouses, they contain vitamin A, C, E, K but also fibre, manganese and potassium. They are known to help with boosting your immune system, reducing the risk of cancer and lowering your bad cholesterol. Let’s not forget to mention that “a carrot a day keeps the optician away”.
Serve 4
Cook in 30 minutes
Ingredients
3 carrots, washed and peeled
1 tsp coconut oil
pinch of salt
Freshly ground pepper
1 tsp or more cumin
Instructions
- Preheat oven to 200 degrees and line up your baking tray with baking paper.
- Cut the carrots into thin slices. Make sure they are thin enough otherwise the crisps will not be crunchy. Remember the thinner the slices, the crunchier the crisps.
- Next, get a bowl and mix the carrots with oil, salt and cumin. Make sure all the carrots are covered.
- Spread carrots on your baking tray in a single layer making sure they don’t overlap each other (don't make the same mistake like I did)
- Pop in the oven and bake for 15 minutes, or until crunchy. To prevent burning, make sure you keep a close eye as these get burned very easily especially towards the end.
