Za’atar-Spiced Baked Carrot Chips
Try this Za’atar-Spiced Baked Carrot Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon sea salt
- 1 tablespoon sesame seeds
- for the chips:
- 1 cup packed carrot rounds (from about 5 small carrots o
- 1 teaspoon high heat oil of choice (i like avocado and coconu
- 1 tablespoon za’atar
- for the za’atar blend:
- 1 tablespoon sumac
- Carbohydrate 10.3020300064835 g
- Cholesterol 0 mg
- Fat 10.7195700029784 g
- Fiber 4.6260000133368 g
- Protein 4.87338000241794 g
- Saturated Fat 1.44934500023042 g
- Serving Size 1 1 Serving (43g)
- Sodium 5246.26801063723 mg
- Sugar 5.67602999314673 g
- Trans Fat 0.661428000458365 g
- Calories 141 calories
1. Preheat oven to 425 degrees. Using a mandoline or a knife, thinly slice the carrots, then toss with oil and za’atar until each slice is well coated. 2. Lay flat without letting them touch each other on a parchment-lined baking sheet, then bake for 8 minutes. 3. Remove from oven and reduce heat to 225 degrees, then return to oven and bake for an additional hour, or until crispy. 4. Let cool completely to maximize crispiness. Can be stored in an air-tight container for up to 3 days.
