Sweet potato and carrot chip recipe

28 May
I made this recipe for a family party and served mine with a spicy hummus.  I have a little tip to make the chips crunchy since these veggies naturally contain so much water they can be a bit soggy.  Add a little cornstarch when coating them in olive oil and spices.  It absorbs water so the chips will turn out crisp and crunchy.

Cinnamon Spiced Sweet Potato and Carrot Chips

To Make Carrot Chips:

4 carrots

Olive Oil

Sea Salt

Instructions:

Preheat oven to 250 degrees.  Line baking sheet with parchment paper.

Using a mandoline or a knife and thinly sliced carrots into rounds.  Lightly toss the carrots in olive oil and sea salt.  Don’t over saturate the carrots with olive oil, only a light coating.

Bake chips for 45 minutes. Set aside and allow cool on wire rack.

To Make Sweet Potato Chips:

1 large sweet potato

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

Instructions:

Preheat oven to 375.  Line baking sheet with parchment paper.

Peel skin off the sweet potato and discard.  Continue to peel the sweet potato with peeler making lots of thin strips of the sweet potato.  Put the strips onto prepared baking sheet and drizzle olive oil, sea salt, and cinnamon.  Using fingers, toss the potatoes to evenly coat the strips of sweet potato.

Bake 20 to 25 minutes or until edges are slightly golden and crispy.  Remove from oven and allow to cool.

Take both chips and toss together with additional sea salt and cinnamon.  Enjoy!!

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2 Responses to “Sweet potato and carrot chip recipe”

  1. amy@afternoonpopcornsnack May 29, 2012 at 3:38 am #

    Yum!

  2. Megan Pikula May 29, 2012 at 8:47 pm #

    This was one of my faves at the party! So very delicious!

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