Carrot Chips with Honey 'Yogurt' Dip



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

Direction

Preheat the oven to 400°F.

Thinly slice the carrots into ribbons. 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.

Baking time will vary depending on how thin the carrots are sliced. Watch them carefully as they can burn quickly.
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