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Carrot Chips

Ingredients
2 large carrots
1 1⁄2 tsp olive oil
1⁄4 tsp kosher salt Freshly ground pepper

Directions
Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.

Nutrition
Calories 30
Fat 1.8g
Saturated Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 0mg
Sodium 95mg
Potassium 115mg
Carbohydrate 3.4g
Fiber 1.0g
Sugar 1.7g
Protein 0.4g

Modified from Chow.com

 

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