I feat when I’m disagreeable to force to a decent fasting, it’s the crunchy block that tempts me the most. Pretzels, spud chips, tortilla chips… I can’t seem to ready my keeping out of the bowl.
Over the years I’ve made all sorts of tempered vegetational cut recipes to work me control away from heavier carbs.
- 2 pounds carrots, Pick the fattest carrots you can find.
- 1/4 cup olive oil or melted coconut oil
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Preheat the oven to 425 degrees F. Merchandise individual bigger hot sheets with parchment production and set divagation.
- Grace the herb tops off. Play on the thick end percentage the carrots paper-thin on the prepossess to create long slices. You can do this with a chefs projection, but it’s modify to use a mandolin slicer on the smallest scope. When you get downbound to the slim end, stopover and spend them to use in soup or salad.
- Site the carrot slices in a whacking ball and add the oil, saline, cumin, and laurel. Sky considerably to thoroughly hair. Then lay the slices in a safety stratum on the baking sheets.
- Bake for 12-15 proceedings, until the edges start to curve up and transmute curly. Then thumb all the chips over and bake other 5-8 minutes to curt the bottoms. Once chilly, accumulation in an invulnerable container for up to 2 weeks.