These ridged, biased cut carrot chips are from Whole Foods. One could also slice them like this on a mandolin. I’ve bought many mandolins over the years and have always been scared to use them. No one wants biased cut fingers!
They are fantastic raw with dips instead of chips, or quickly roasted for an easy, healthy side dish. Make them savory with salt, pepper, and thyme or rosemary, or with coconut oil and cinnamon like I did here. Really not much to say here, which is kinda nice! When food, especially fresh produce, isn’t toyed with, its best for our bodies. Our digestive systems know immediately what to do with it.
Turn oven on roast setting to 400. Take a 1 pound bag of carrot chips. Mix with 3 tbsp melted coconut oil, a light sprinkling of salt and pepper, and a tsp of cinnamon. Roast 20 minutes or until crispy.