What's New?

  • 0-224350755-cilantro-lime-vinaigrette

    Mexican Cilantro Lime Vinaigrette

    Looking for a fresh, herbaceous take on salad dressing, the orange juice and cilantro yield a tangy result that [...]

  • cucumber-dill-dip

    Raw Cucumber Dill Dip

    Perfect for you next party or personal snack time session, this cucumber dip tastes like you've mastered the [...]

  • green-goddess-dressing

    Vegan Green Goddess Dressing

    Give your salads new life with this creamy, herbaceous green goddess dressing. You can also use it as a dip for [...]

  • golden-milk-chia-pudding

    Golden Chia Pudding

    Whether you want breakfast on-the-go or a filling snack, this chia pudding is all that and more. It's filled with [...]

Post Cleansing Snack: Baked Carrot Chips

  1 rater(s)

Once you are finished cleansing, the natural instinct is eat everything that you couldn’t have while cleansing. Do you want to ruin all the progress you made? If you want to stick to the healthy path, find snacks and other meals that are healthy and tasty. These carrot chips are the perfect snack for your post cleansing diet.



  • 3 1/4 lb carrots (the fatter the carrots the better)
  • 1/3 c olive oil
  • 1 1/2 tbsp. seɑ salt
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. ground cinnamon


  1. Preheat your oven to 425º F and line a couple baking sheets with parchment paper. Set these aside.
  2. Rinse the carrots and cut off the tops. Use a paper thin slicer on a mandoline and start slicing the carrots into little chips. If you don\'t have a mandoline, use your professional knife skills to slice the carrots extremely thin.
  3. Place the carrot slices into a large bowl and coat with the oil, sea salt, cumin, and cinnamon. Toss until thoroughly coated.
  4. Spread the carrot slices out across the baking sheets and place them in the oven for 12-15 minutes. The edges will curl up. When this happens, flip all the chips over and bake for an additional 5-8 minutes, to crisp them up.
  5. Remove from the oven and allow the chips to cool. Store in an airtight container for up to two weeks.