Carrot Chips with Flax Yogurt Dip

Carrot Chips with Flax Yogurt Dip

Carrots are a beta-carotene-rich vegetable that is delicious when served either raw or cooked.  I’m sharing my recipe for a healthy twist on chips using carrots. In this recipe carrots are oven roasted with sherry vinegar and olive oil until they become chewy and slightly crispy with a tangy-sweet flavor that is scrumptious.

 

I enjoy these carrot chips alone or with a yummy dip made from Foods Alive  Mike’s special dressing and organic Greek yogurt. The mix of yogurt with the dressing creates a probiotic, omega-3-rich creamy dip that is both healing and tasty with the carrot chips. Mike’s special dressing is a gourmet blend of organic cold-pressed unrefined golden flax seed oil, filtered water, apple cider vinegar, agave, garlic, paprika, sea salt, mustard, and black pepper.

 

This healthy dressing is included in our free superfoods gift basket giveaway which was generously donated by Foods Alive to celebrate the launch of our new Facebook page. If you want to enter to win this great gift basket Click here.

 

Carrots are best known for being high in the antioxidant beta-carotene but they also are a great source of phytochemicals, vitamin B, vitamin C, vitamin K, vitamin D, folic acid, potassium, magnesium, water, and fiber. Our bodies convert beta-carotene into vitamin A. Vitamin A is crucial for helping strengthen our immune system and promote healthy skin, cells, and vision.

 

Eating this tasty snack will make you realize just how satisfying whole foods can be.

 

If you like this recipe and would like to contribute to the conversation, please take a moment to leave a comment.

 

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Carrot Chips with Flax Yogurt Dip

Vegan

Serves 2

5 medium organic carrots—peeled and cut in half lengthwise
2 tablespoons extra virgin olive oil
½ teaspoon Himalayan sea salt
2 tablespoon sherry vinegar

 

1. Slice carrot halves into ¼-inch slices on the mandoline. If you don’t own a mandoline thinly slice carrot halves with a sharp knife. Place olive oil, sea salt, and sherry vinegar into a bowl large enough to hold carrot slices and whisk with a fork to combine. Add carrot slices and toss well with your hands until all slices are coated with the oil vinegar mix.
2. Preheat oven to 400 ̊ F (220 ̊ C, or gas mark 7).  Spread carrot slices in a single layer on a baking sheet lined with parchment paper or lightly grease the pan. Bake for 30 to 45 minutes until carrots begin to crisp and are reduced in size. Flip carrots over in 15 minutes to ensure even cooking. Check at the 30 minute mark to see if carrots are done. Remove carrot chips from oven and cool until crisp but still warm. Make flax yogurt dip while carrots are cooling.  Enjoy!

 

Flax Yogurt Dip

Lacto-Vegetarian

Makes ⅓ cup

¼ cup Foods Alive  Mike’s Special Dressing
1 tablespoon organic Greek yogurt
¼ teaspoon raw honey
⅛ teaspoon cayenne pepper—optional

 

1. Place all ingredients for the dip in a small bowl and whisk with a fork until well combined. Serve with carrot chips. If there is any leftover dip store covered in the refrigerator for up to 2 weeks.

 

 
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This recipe was shared on Fat Tuesday on Real Food Forager Blog and Allergy Free Wednesdays on Gluten Free Pantry.
Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Comments

  1. Shelley, I love your healthy recipes. I often create my own recipes with yogurt instead of cheese or sour cream. But on your site you provide the incredible mouth watering images. So we can learn how to choose our foods wisely and have a sensual experience at the same time.

    Warmly,

    Dr. Erica
    Dr. Erica Goodstone recently posted..9 Ways to Heal All Your RelationshipsMy Profile

    • Shelley Alexander says:

      Hi Dr. Erica, I’m so glad you like my healthy recipes and the pictures! Thanks so much :) Food is very appealing to all the senses and with plant foods it’s easy to capture their beauty on camera because of the vibrant colors. I bet you have some good healthy recipes that you enjoy making.

  2. Hi Shelley,

    Your recipe is just my kind of taste of food.

    My mum used to use flaxseed oil with quark and potatoes boiled in their jackets. It was a very simple dish but filling and satisfying.

    I love the the suggestions for spices in your recipe, Yummy.
    Thanks for reminding me of this kind of healthy food.
    Yorinda recently posted..Accepting and welcoming all of ourselvesMy Profile

    • Shelley Alexander says:

      Yorinda, I’m happy you like the recipe! You know your health foods. It sounds like you grew up eating lots of tasty comforting foods with health benefits.. I like the addition of cayenne for the extra heat it adds, Enjoy :)

  3. This sounds YUMMY!! going to have to test this out.

    I am still looking for the tea to make the Pumpkin Hazelnut soup. Heading off to a specialty store tomorrow, hope to find it there.
    Carla McNeil, Social Media Manager recently posted..Social Media Marketing – LinkedIn, Recommendations Are Critical To Your Success on LinkedInMy Profile

    • Shelley Alexander says:

      Hi Carla, thanks for stopping by again! You can use whatever Chai tea you can find at your local store to make the soup or go to Zhena’s Tea site to get it. I know her brand is also carried at Whole Foods if you have one by you. I hope this helps :)

  4. Hello Shelley!
    Sounds like a fantastic recipe. I love carrots and can happily make a meal out of just carrots when prepared the way I like ‘em. As a foodie, I experiment with foods all the time, whipping up all kinds of yogurt sauces, dressings and what not. But I’ve never made carrot chips! So I’d love to try this fabulous recipe. Thanks for sharing!
    Srinivas Reddy recently posted..Law Of Attraction For ParentsMy Profile

    • Shelley Alexander says:

      Srinivas, Thanks so much! I love carrots also and the chips are so easy to make:) I would love to try some of your recipes. Maybe you can share them on my blog. Let me know.

  5. Hi Shelley,

    I am not much of a carrot eater but I guess I will be this time. With this recipe, you really made it very convenient for us. Thanks
    Herbert recently posted..How Podcasting Can Help Your Business?My Profile

    • Shelley Alexander says:

      Herbert, Maybe these chips will get you to start loving carrots as much as I do. I hope you try the recipe. :)

  6. My son loves carrots… however… do you think he might like this. I know I would make it for myself in a heartbeat, but do you think children would like the carrot chips?
    Nile recently posted..Has Blogging Become A Chore to You?My Profile

  7. Hi Shelley,
    Great recipes! Carrots are one of the first vegetables I managed to get my kids to like! You are providing a valuable service here sharing healthy food ideas because many people struggle with creative ideas regarding meals. There is much work to be done on the educational front and you are leading the way!

    regards
    Clare
    clare recently posted..How do your Cells keep themselves clean?My Profile

    • Shelley Alexander says:

      Clare, Thanks for your kind words! I like hearing that your kids enjoy eating them. I love what I do and I hope that I can help everyone to take control of their own health with easy and tasty food choices. Thanks for appreciating what I do :)

  8. Carrots are one of my favorite foods ever. I have to admit I wasn’t too fond of them when I was growing up, but nowadays, we have them a couple of days a week. And sometimes I just want a snack, not a whole meal and this is the perfect recipe for a fine tasty afternoon treat.

    Thank you for sharing such a simple and delicious sounding recipe. I am sure it will be delicious, not just sound delicious, I just haven’t tried it yet. :-)
    Michael recently posted..Because My Mom Said SoMy Profile

    • Shelley Alexander says:

      Hi Michael, I’m so glad you that you like the recipe and will try it! Carrots are also one of my favorites and I eat them every week. I will be posting more recipes using them so check back soon :)

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