SPICY ROASTED CARROT CHIPS WITH CUMIN
These Spicy Roasted Carrot Chips With Cumin are a crunchy, flavourful and healthy alternative to traditional potato chips. Lightly coated with olive oil, cumin, cayenne pepper and a pinch of salt, these chips are roasted to perfection, creating a delicious balance of sweetness, smokiness and heat. Carrots are naturally rich in beta-carotene, fibre and antioxidants, making these Spicy Roasted Carrot Chips With Cumin a nutritious and low-calorie snack. Whether served on their own, paired with a dip or used as a crunchy salad topping, they are a guilt-free treat that satisfies cravings while keeping you on track with your healthy eating goals. These Spicy Roasted Carrot Chips With Cumin are made with only five simple ingredients and a quick roasting process. These crispy and flavour-packed chips are perfect for meal preparation, afternoon snacking or serving as a side dish to your favourite dishes.
RECIPE CATEGORY
Appetiser, Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Roast, Bake, Quick & Easy
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, Dairy-Free, Low-Fat, Paleo, Whole30, Keto-Friendly
DISH TYPE
Snack
INGREDIENTS
The following are the ingredients for the preparation of Spicy Roasted Carrot Chips With Cumin:
- 45 grams | 1.59 ounces | ½ cup thinly sliced carrots
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 1 gram | 0.04 ounces | ¼ teaspoon cumin
- 5 grams | 0.02 ounces | ¼ teaspoon cayenne pepper
- 5 grams | 0.02 ounces | ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 53 kilocalories
- Protein: 0.7 grams
- Total Fat: 2.6 grams
- Carbohydrates: 7.5 grams
- Fibre: 2.3 grams
- Sugar: 3.4 grams
- Sodium: 185 milligrams
PREPARATION
These steps are followed for the preparation of Spicy Roasted Carrot Chips With Cumin:
- Prepare The Oven: Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper. This step helps prevent sticking and allows the carrot slices to roast evenly across the surface.
- Season The Carrots: Place the thin carrot slices in a bowl, drizzle the olive oil, then add the cumin, cayenne pepper and salt. Mix thoroughly so every slice is coated, ensuring balanced flavour and consistent roasting results.
- Arrange For Roasting: Spread the seasoned carrot slices across the tray in a single layer so heat can circulate properly. Keeping the slices apart helps them crisp rather than steam, giving a more chip-like finish.
- Roast The Chips: Place the tray in the oven and roast the carrot slices for 12 to 15 minutes until the edges become crisp and lightly golden. Check them near the end of cooking because thin slices can change colour quickly.
- Cool Before Serving: Remove the tray from the oven and allow the chips to cool for a few minutes. This cooling period improves their texture, allowing them to firm up and develop their crispness fully.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
These tips can help you make better Spicy Roasted Carrot Chips With Cumin:
- Use A Mandolin: Use a mandolin for uniformly thin slices, ensuring even roasting.
- Flip The Chips Halfway Through Baking: Flip the chips halfway through baking to achieve crispiness on both sides.
- For Extra Crunch: Bake at a slightly lower temperature for a longer time.
- Let The Chips Cool Completely: Let the chips cool entirely after baking to allow them to crisp up further.
VARIATIONS
- Air Fryer Version: Cook at 175 degrees Celsius for 8 to 10 minutes, shaking halfway through.
- Cheesy Carrot Chips: Sprinkle with nutritional yeast or parmesan before baking.
- Sweet And Spicy: Add a drizzle of honey or maple syrup for a sweet-savoury contrast.
- Garlic And Herb: Swap cumin and cayenne for garlic powder and dried rosemary.
PREPPING AND STORAGE
- Storage: Keep these Spicy Roasted Carrot Chips With Cumin in an airtight container at room temperature for up to 3 days.
- Refrigeration: These chips are not recommended because they make the chips soft.
- Reheating: Crisp them up again in a preheated oven for 5 minutes.
