Baked Carrot Chips with Parmesan
A baked carrot snack that is perfect for parties or after school snack.
Servings: 6 people
Calories: 54kcal
Ingredients
- 2 large carrots
- 1 tablespoon oil
- 2 teaspoons herbs de provence
- 1/2 teaspoon salt
- 1/3 cup finely grated Parmesan cheese
Instructions
- Preheat oven to 375 F.
- Using a mandolin, thinly slice the carrots to yield 3 cups.
- Lay on a baking sheet and pat dry with paper towels to absorb any residual moisture.
- Toss with the oil, herbs de provence, salt and cheese.
- Lay on a single layer on a cookie sheet/baking tray.
- Bake for 15 minutes.
- Toss the carrots.
- Bake for another 15 minutes.
- Spread on a cooling rack. Let them cool and dry for about 15 minutes.
- Serve.
Notes
These are quasi Carrot Chips - not super crispy, but it has a bit of a crunch.
Nutrition
Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 293mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3458IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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