Parmesan Carrot Chips

Servings:Makes 4 servingsServing Size:2/3 cupRecipe Cost:$2.64Cost per Serving:$0.66

Ingredients:
- Nonstick cooking spray
- 1 bag (1 pound) carrot chips (or 4 large carrots, sliced 1/4-inch thick)
- 2 tablespoons olive or vegetable oil
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder or cumin
- Dash cayenne pepper or red pepper flakes (optional)
- 1/4 cup parmesan cheese
Directions:
- Wash hands with warm water and soap, scrubbing at least 20 seconds.
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Spray with nonstick cooking spray. Set aside. (Note: You might need two baking sheets to avoid layering the carrots.)
- In a medium bowl, mix olive oil, cornstarch, garlic powder, paprika, chili powder or cumin, and cayenne pepper (if using). Add carrots and toss to coat.
- Spread carrots out in a single layer on the baking sheet. Place in the oven and bake for 18 minutes. Remove from oven, sprinkle with parmesan cheese, and toss to coat all sides. Return to the oven for 5 to 7 minutes or until crispy and slightly browned.
- Remove from oven and allow to rest several minutes before serving.
- Refrigerate leftovers within 2 hours.
Source: Brooke Jenkins, Extension Specialist for Curriculum, University of Kentucky Cooperative Extension Service
Nutrition facts per serving: 140 calories; 9g total fat; 2g saturated fat; 0g trans fat; 5mg cholesterol; 160mg sodium; 13g total carbohydrate; 2g dietary fiber; 4g total sugars; 0g added sugars; 3g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 6% Daily Value of iron; 6% Daily Value of potassium