If you haven’t noticed, I’m on a bit of a healthy snack-making kick. Last week, I shared this beet chips recipe. This week, it’s carrot chips. Now that I realized just how easy it is to make healthy snacks at home, I’m not stopping there! I’m all about finding interesting ways to get my kids to try new foods, and these baked carrot chips are no exception.
My kids already like raw and cooked carrots, but I thought it would be fun to change it up. I love this simple baked carrot chips recipe because it only requires a peeler and a few simple seasonings to make. I also served it to my kids with greek yogurt with a drizzle of honey, so it felt like an overall super healthy and balanced snack for afterschool – or anytime.
To make these baked carrot chips you just need a bunch of carrots, a vegetable peeler, ginger and cinnamon. I opted to buy multi-colored carrots because I thought they’d make prettier carrot chips than just your standard orange carrots. After making only red beet chips last week, I was a bit bummed I didn’t also get golden beets. The color contrast is way more interesting. So I learned my lesson this time and also got different colored carrots.
The carrot chips turned out great. I loved the cinnamon and ginger against the sweetness of the carrots. Next time, I might try adding just a bit of sugar for an extra sweet veggie snack. However, if you like Greek yogurt with honey, it does make the perfect dipping sauce for the carrots.
Just as much as the beet chips, my kids chowed these carrot chips down. I will admit they were a little confused by the color. They thought the carrots were burned, but I explained that they were just purple carrots. Once they got over the colors, they enjoyed them thoroughly. This baked carrot chips recipe is another great afterschool snack option. If you’re looking for others, check out this link for some more fun afterschool and healthy snack ideas.
Baked Carrot Chips Recipe
2 large carrots, preferably organic
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Cooking oil spray
1/2 cup plain or plain greek yogurt
1 tablespoon pure honey
Arrange the oven racks in thirds. Preheat oven to 400°F. Wash, scrub, and dry carrots. With a vegetable peeler, peel the carrots entirely into strips.
Place the carrot strips into a bowl and toss with cinnamon and ginger. Being careful not to overlap, lay carrot strips on two baking sheets that have been lightly sprayed with cooking oil spray.
Place in the oven on the top and bottom racks and bake for 10 minutes, rotating the pans halfway through. Turn the oven off and crack the door. Allow to sit in the oven for 8 minutes. Keep an eye on it while the carrots are in the oven as oven temperatures vary and some ovens are hotter than others. Remove from the oven if they begin to brown.
Carefully, transfer the carrots to a cooling rack or plate and allow to cool. The chips will crisp while they cool. In a bowl, combine yogurt and honey; stir. Once the chips have crisped up, serve the carrot chips with the dip and snack away.