Rad Recipes: Spicy Sweet Baked Carrot Chips

I saw these beauties and my heart went pitter-pat! I knew I had to have them. 

I took them home and cleaned them up, sliced into thin rounds, coated them in coconut oil and a mix of spices, then baked them in a hot oven for a few minutes. 

I’m pleased with how they came out, but if you want to make them crunchy-crispy, they need to be sliced paper-thin before baking. (You’ll also want to shorten the oven time unless you like them burnt!) Here’s my super simple recipe:

  • 6 carrots, washed (not peeled) and sliced into thin rounds
  • 2 tbs coconut oil, liquified 
  • Spice Mixture* to taste (I used about a tsp)
  • Sprinkle of salt (I like to fresh grind salt crystals)

Preheat oven to 425F. Meanwhile, coat the carrot coins in the coconut oil and spice mixture in a small bowl; spread carrots in single layer on parchment lined baking sheet and sprinkle with salt (I like to grind a few twists of salt). Bake for 10-15 minutes, checking to make sure they don’t burn. Serve warm for tasty side dish, or let them cool off and enjoy as a snack. So Yummy! 

*Spice Mixture: I used a little smoked paprika, a little ancho chili, and a little habanero chili- all powdered. Probably about a 1/4 tsp of each, more or less. You can play with the ratios to create your perfect blend.