Wednesday, January 15, 2014

Crispy Carrot Chips.

Sweet and spicy at the same time. Adios, potato chips. I don't think I'll ever go back to regular chips.

4 or 5 carrots, cut into disks
1 tbsp coconut balsamic vinegar
1 tbsp olive oil
Sea salt

Directions: Heat oven to 425 degrees. Combine carrots in a medium size bowl and toss with coconut balsamic vinegar and olive oil. Lay flat on a baking sheet and sprinkle with sea salt and pepper. Bake for 15-20 minutes, depending on how crispy you want them. Serve and enjoy!

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