Great Snack Option!

Nope never made carrot chips - I assume, slice carrots very thinly, and bake in an oven? Is that right!!

Snack ideas:

I know you said your not keen on nuts - But there are quite a few good ones out there that are yummy & high in protein

Fresh carrots chopped up
Celery/cucumber chopped up
Greek yoghurt
Cottage Cheese
Protein bars
Fruit - I love fruit!!! Always make fruit salads at work
Slices of chicken/ham
Boiled eggs

You can chop up carrots/celery/cucumber sticks and dip them in hummus - Yummy!

PREP TIME
5 mins
COOK TIME
10 mins
TOTAL TIME
15 mins

A crispy, healthy vegetable chip.
Author: Gina Matsoukas
Serves: 2
INGREDIENTS
Sweet carrot chips
1 carrot, sliced very thinly into rounds
½ tablespoon melted coconut oil
pinch of kosher salt
cinnamon (I used about ½ teaspoon for a “light” cinnamon taste)
Spicy carrot chips
2 carrots, shaved into peels using a vegetable peeler
½ tablespoon melted coconut oil
pinch of kosher salt
½ teaspoon ground pepper
¼-1/2 teaspoon cayenne pepper (depending on heat preference)
INSTRUCTIONS
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.
Transfer to the baking sheet and arrange in a single layer.
Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.
Remove from oven and serve immediately.

Baked tortilla chips would work also. I take small whole grain tortillas (2) and cut them into "chips" and bake them until they are crisp. They are not as many calories as the stuff in the bags and way fewer ingredients.

That sounds so tasty I have never made them but it can't be too difficult, go to budgetbytes.com she has some wonderful recipe ideas , I love her recipe's because she gives you detailed step by step directions.

Here is one I found on the Aldi website it includes carrots.

Veggie Chips
1 large zucchini
1 large squash
1 large carrot
2 large sweet potatoes
2 tables Olive Oil
Salt & pepper to taste

cut all veggies in 1/8 inch rounds
Preheat oven to 350
Parchment paper on baking sheet and layer sliced vegetables don't overlap.
Brush with olive oil and sprinkle with salt and pepper.
Bake for 15 minutes then flip chips bake for 15 more or until crisp and browned.
Let cool then store in airtight containter for up to 3 days.

I still have to try, i adore veggies, I love roasted veggies also. Hope this helps and you like it, and you can season with what every flavor spices you like.

Cheri :happy:

I'm going to try roasted chickpeas tonight with a chicken sausage and whole wheat pasta dish. The chickpeas are baked on a cookie sheet with an array of spices. Has anyone done these before?? They seem super yummy and full of protein and fiber! You could try that for a snack to cure the afternoon munchies!

I have done chickpeas before. I cooked them too long the first time. They ended up kinda dry. The second time, they were great! I used a little olive oil, garlic, onion powder, black pepper and cayenne pepper.

Have you tried hummus as a dip?