A soft chip that satisfies. If serving guests, sprinkle with fresh grind sea salt and black pepper, smoked paprika and maple sugar. If serving yourself, as a mid-day or evening snack, eat plain. They’re delicious either way!

Makes 1 heaping cup – enough for 1-4 guests or for yourself as a snack that could last 3 days, or use as a salad topper

Experiment: Looking for a potato chip replacement.

Preheat oven to 375 degrees

about 1 lb. carrots, preferably large, peeled and sliced into very thin, about 1/16th inch thick, rounds


fresh grind sea salt

fresh grind black pepper

sprinkle of smoked paprika

sprinkle of maple sugar

Line a large baking sheet with parchment paper.

Spread carrot rounds evenly on paper.

Place on middle rack of preheated 375 degree oven and bake for 40-45 minutes.

When a few of the carrots turn brown, it’s time to remove them from the oven.

When cool transfer to serving dish. What I do for myself is eat them plain.

If serving guests, sprinkle with salt, pepper, smoked paprika and maple sugar – just a little of each. If you don’t have maple sugar sub light brown sugar or raw sugar (or leave the sugar out). Toss and plate.

Notes: Parchment paper keeps the chips from sticking. No oil required.

These ‘chips’ aren’t crispy. They’re chewy soft. I like the texture.

Chips in a bag aren’t satisfying because they’re like eating salted, flavored air. You can’t get enough, so you end up eating the whole bag. With this carrot snack, because the texture is softer, you feel like you’re eating more than you are and consequently feel satisfied sooner.

Refrigerate leftovers in covered container.

Easy to make. Cheap too. Will probably bake some up once a week. Maybe 2 lbs. for all of us. Was just thinking the other day I’m probably not getting enough vitamin A.


This is our Friday night and this is what we’ll have when Steve gets home from work along with a beer while we watch the second season of Narco on Netflix.

RESULT: At first Steve didn’t want any. I left them out, he tried some, before I knew it they were gone. Just enough salt, he said. He liked the chewy part and agreed that hard chips aren’t very satisfying. These were. Tasty too!

I would buy these in a store – vacuumed packed or sold in foil pack. Dry them too much and they’ll taste and texture like rubber. The point is not to totally dry them. They taste and texture better that way. It’s a new texture. I like it. Steve likes it. Next time I’ll try curry and sea salt.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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