Bet you didn't know carrots make a great crispy chip.
canola oil spray
3 carrots, washed and dired
Position oven racks in top and bottom thirds of oven. Preheat to 300F. Spray oil generously on 2 baking sheets.
Peel long thin ribbons from carrots using a vegetable peeler. Arrange ribbons in a single layer on prepared sheets. Spray tops of ribbons lightly with more oil.
Bake in top and bottom thirds of oven until carrots look dry, about 10 to 12 min. Rotate and switch sheets. Continue baking until chips are golden, 10 to 12 more min. Remove from oven. Let stand for 5 min.
Calories 61, Protein 1g, Carbohydrates 11g, Fat 2g, Fibre 3g, Sodium 77mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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