And now it’s time for a small admission: I still don’t really like them, although it’s not quite as bad as it used to be. I’ll eat them if they are cooked in a soup – well, as long as they are really big pieces and they are cooked really well – and one time a friend made me sugar glazed carrots (my pre-Paleo days) and those were pretty good. But in general I try to avoid them.
And it’s a pain. I’ve always *wanted* to like carrots. They’re such a great, easy snack! Baby carrots and hummus? Yum! Except, um, not.
So when I first decided to try this recipe, I did not have high hopes. But it just sounded so tasty with the cinnamon and nutmeg flavors…
And boy, am I glad I tried it! The thin slices of carrot get all crispy and crunchy in the oven and the baking makes the natural sweetness of the carrots come to the fore. That sweetness combines perfectly with the cinnamon and nutmeg to give you a slightly sweet but all natural and high in fiber and vitamin A version of a potato chip.
The dip is the cherry on top. It’s thick and creamy and sweet and the honey really compliments the sweetness of the carrot. It’s simply delicious.
One thing I love about this recipe is that it’s another “paleo perfect” snack. Finding things I could make ahead of time and throw in my gym bag or purse for a snack later in the day was one of the toughest things for me when I started eating paleo, but once I started discovering great recipes like this, it made it that much easier to stay on track all day.
I make these almost every week when I have to go into the office (which is only 2 days a week, so I can’t really complain!). Not only does it give me a healthy alternative to chips or cookies at the mid-day slump (about 2:30 for me!), I actually look forward to going into the office because I get to have this special treat.
So, I’m still a little adverse to carrots in my salad or my hummus, but for me, this is one big step forward in my relationship with those gorgeous orange roots…and I’m hoping it will lead to more carrot-loving for all of us!
- For the chips
- 4 medium carrots
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp melted coconut oil
- For the dip
- 2 tbsp coconut cream
- 1 tablespoon honey
- pinch of cinnamon
- Preheat the oven to 400°F.
- Thinly slice the carrots into ribbons using a mandolin. Place the carrots ribbons in a bowl along with coconut oil, cinnamon and nutmeg and pinch of salt. Gently toss to evenly cover the ribbons.
- Transfer to a baking sheets lined with parchment paper and arrange in a single layer. Bake for 10 to 20 minutes, or until the carrots are dry and crisp.
- For the dip, just mix all the ingredients and serve with carrots.