Low Sodium Vanilla Carrot Oven Chips

Total time50 min

Prep time10 min

Cook time40 min

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Ingredients

4 servings

1 lb carrots (about 5–6 medium), peeled
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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2 tbsp coconut oil, melted
1 tsp pure vanilla extract
1 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground cinnamon (ceylon) (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
2
Using a mandoline or a sharp knife, slice the carrots into rounds about 1/16-inch (1.5 mm) thick — as uniform as possible so they cook evenly.

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