Baked Carrot Crisps with Sea Salt and Rosemary

- October 16, 2021

Baked Carrot Crisps with Sea Salt and Rosemary

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

Yield:
2 servings

Like dairy, there’s some controversy about how gluten impacts the skin. While we know that some people with celiac disease can get rashes on their skin when they eat gluten, there are also those who claim eating gluten can cause acne, eczema, psoriasis, rosacea, and general redness and inflammation.

Although many dermatologists and doctors say there’s no reason to give up gluten unless you have celiac disease, anecdotal evidence shows that many people see their skincare woes vanish when they eliminate gluten from their diets. If you have acne or sensitive skin, it might be worth a try.

Giving up gluten can be hard, though, so it’s important to keep your kitchen well-stocked to prevent temptation. For example, if you like snacking on pretzels or crispy crackers in the afternoon, try these baked carrot crisps instead. As a bonus, they’re a great source of vitamin A, which has been shown in studies to reduce breakouts. They’re also a lot less expensive than store-bought gluten-free snacks!

ingredients

2 medium, thick carrots, peeled
2 teaspoons olive oil
1 teaspoon finely minced fresh rosemary
Sea salt flakes

Follow These Steps

Steps

1 2 3 4

Preheat oven to 350ºF and line a baking sheet with parchment paper.

Use a vegetable peeler to peel the carrots into ribbons of uniform thickness. (It’s easiest to place the carrots flat on a cutting board and use some pressure when forming the ribbons.)

Place the carrot ribbons in a large bowl. Add the olive oil and rosemary, then toss to coat.

Transfer the carrots to the baking sheet in a single layer; the edges of the carrots can touch, but don’t overlap them. Sprinkle them with the sea salt.

Because vegetable peelers and oven temperatures both vary, you’ll have to keep an eye on your crisps to make sure they don’t burn. Take a peak at them after 10 minutes, and then every 5 minutes after that. They’re done cooking when they’re just beginning to brown and curl on the edges.

Place the baking sheet onto a wire rack to cool until carrots are crisp, about 5 minutes. Serve immediately.

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