- Calories: 60
- Protein: 1 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 14 g
- Dietary Fiber: 4 g
- Total Sugar: 7 g
- Natural Sugar: 7 g
- Added Sugar: 0 g
- Sodium: 390 mg
Are you a fry fan? Ok, silly question—who isn’t?!? These are the perfect healthy swap. They taste like fried potato sticks and are loaded with fiber and vitamins (like beta-carotene). And they’re a cinch to make. Simply peel a batch of carrots to create a big mound of strips. Then bake until crispy and browned, and sprinkle on salt or your preferred seasoning combo. These are addictively good!
I bake these in a convection oven. If you’re using a traditional oven, see my note at the end of the recipe.
- Prep time
- Total Time
• 2-pound bag regular carrots
• ¾ teaspoon salt or more to taste
• Optional seasoning combos: ground cinnamon and salt; smoky paprika, cumin and salt
Preheat a convection oven to 300˚. Mist multiple baking sheets with oil spray.
Peel all of the carrots until you’re left with just the stems. Discard each stem, as you’ll only be using the large mound of carrot shreds created.
Line a large mixing bowl with layers of paper towels, place the carrot shreds in the bowl, wrap the paper towels around them and squeeze to get rid of excess moisture. Then, lay the carrot shreds out on prepared baking sheets. Don’t overcrowd the baking sheets, as this will prevent the carrots from becoming crispy.
Mist the tops of the carrots with additional oil spray and sprinkle on salt or other preferred seasonings. Cook in the oven for 30 to 40 minutes, until they become browned and crispy.
Note: To cook in a traditional oven (versus convection oven), be sure to regularly check on your carrot crisps, as the top rack will brown and crisp well before the bottom rack(s). Simply take the top sheet out when it’s done and move the lower rack(s) to the top position to brown and crisp.
Try my Sweet Potato Fries.