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Bunny Nibbles – Carrot Crisps


They’re high in fiber, vitamin A and beta carotene. What’s better for dipping than raw carrots? Bunny Nibbles! Paired with Green Goddess Dressing, you have a “garden-variety” hit on your healthy kids’ hands. It's from Tracy Griffith's new book, Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats. (Reprinted with permission of Page Street Press) You can see more about the book here:

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  • 2 large carrots (at least 1”/2.5 cm in diameter), peeled
  • 1 1/2 teaspoons/7.5 ml olive oil
  • 1/2 teaspoon sea or pink salt


Adapted from


Step 1

Preheat oven to 200 degrees F/107 degrees C.

With a Y-shaped vegetable peeler (see Equipment, page 183), shave the carrots into thin, even slices. Place the carrot strips in a medium bowl, add the oil and salt to taste, and toss with your hands until thoroughly coated. Place the strips in a single layer on 2 baking sheets lined with parchment paper. Allow the strips to touch but not overlap.

Bake for 45 minutes, and then rotate the pans between the racks.

Bake until the edges of the chips are just turning golden brown, about 45 minutes more. Let crisps cool before serving with a dipping bowl of Green Goddess Dressing.

Store in an airtight container for up to 5 days.

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