Ingredients
1 large carrot

1 tsp melted coconut oil

1/4 tsp Himalayan pink salt

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Toss all the carrots with the coconut oil and lay each carrot slice on the parchment paper in a single layer. Sprinkle the salt over the top.

Bake until crispy. This will take about an hour (see note below). Remove from oven and let cool, they will crisp some as they cool. Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up.  You may need to take some pieces out sooner than others, keep a close on on them.

Ingredients
1 large carrot

1 tsp melted coconut oil

1 tsp maple syrup

1/4 tsp cinnamon

1/4 tsp Himalayan pink salt

1/2 tsp coconut sugar

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Melt the coconut oil, maple syrup and cinnamon together and toss with the carrot slices coating each well. Lay slices in a single layer on the parchment lined pan. Sprinkle with coconut sugar and salt. Bake until crispy.  Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up.

Notes
Slower, lower baking will ensure a more even cooking with less burning. You can bake these faster at 400 degrees in about 15-20 minutes but you’ll need to keep a close eye on them after about 10 minutes (see my photo below.)

~The savory is great for regular ol’snacking! 

~The sweet is fun to crumble on desserts like ice cream or anywhere you need a little extra crunch!