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Carrot Chips with Flax Yogurt Dip

Posted Feb 06 2012 10:02pm

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. Sign up for our email updates, join us on facebook, and follow us on twitter to get all the latest healthy recipes, tips, cooking class notifications, and information on increasing your energy, strength, and immunity with healing whole foods and holistic lifestyle solutions.

 

Carrot Chips with Flax Yogurt Dip

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 (I prefer O Olive Oil’s sherry vinegar)

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. 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

Makes ⅓ cup

¼ cup Foods Alive  Mike’s Special Dressing

1 tablespoon organic Greek yogurt

¼ teaspoon raw agave nectar

⅛ teaspoon cayenne pepper—optional

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.

 

This recipe was shared on Fat Tuesday on Real Food Forager Blog  and Allergy Free Wednesdays on Gluten Free Pantry .

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