Bet you can’t have just one of these sweet potato and carrot crisps! They’re so simple to make and can last for a week or two in an airtight container. This makes them ideal for packed lunches or picnics, and they’re much healthier than the versions you can buy in the snack aisle. Grab a handful while watching your favorite show or relaxing with a glass of wine, and feel good about your munching.
The secret to this recipe lies in your keeping a close eye on the chips in the oven and cooking them a little longer than you think necessary so as to achieve maximum crunchiness. Plus, the cinnamon adds a layer of flavor that makes them even more satisfying.
Sweet potato carrot crisps
8
15 minutes
25 minutes
40 minutes
1 pound carrots, the thickest you can find
1 pound sweet potatoes
¼ cup olive oil
1 tablespoon sea salt
1 teaspoon ground cinnamon
Preheat the oven to 425° Fahrenheit.
Peel the sweet potatoes and cut them in half, lengthwise. Cut the tips and the ends off the carrots.
Using a mandoline on the thinnest setting or a very sharp knife, slice the vegetables as thinly as possible.
Place the vegetables into a large bowl and add the oil and spices. Toss to coat.
Lay the chips out in a single layer on baking sheets lined with parchment paper. Bake for 10-15 minutes, keeping a close eye on them, until the edges start to curl up and darken. Flip all of the chips over, and bake an additional 6-7 minutes.
Allow to cool at least 2-3 minutes or entirely before serving.
