Nori and Carrot Chips

So, I am four days and counting to the new Paleo lifestyle and already have had one handful of Doritos and a slice of bread slathered in Nutella. The cutting of the sugar and the carbs is going to be a struggle, and I have been scouring the internet for snack food craving relief. I found two things today that I am hoping will satisfy my need to crunch and munch, something besides nuts and seeds...so, I am giving Nori and carrot chips a whirl.

I found recipes for both and of course gave my own spin on them. Please give these a try and hopefully you will find, just as I have, that savory can take the place of sweet.

Nori (seaweed) chips

Take your Nori (make sure it is pure seaweed, no soy) and cut into smaller squares or triangles. I just used kitchen shears and snip, snip, snip. Spread them out onto a sheet pan. Make sure it is an even layer. Preheat your oven to 350 degrees. I sprayed the nori with olive oil spray lightly and then sprinkled with sesame seed and sea salt. Bake the Nori for 15 minutes. Cool, place in a resealable bag and enjoy!

Carrot Chips.

These were trickier. I used large carrots and cut them into rounds, as thin as possible. By hand was harder because when I baked, some of the rounds were still too thick and didn't crisp up. I would actually recommend using a food processor or a mandolin slicer that you can adjust. These chips need to be THIN. If you don't have either, just use a veggie peeler and cut long strips. I think this works better because it keeps the carrot the same size, unlike rounds which get smaller or larger as you make your way thru the root vegetable. Anyway, preheat the oven to 425 degrees. Put carrot ribbons on a sheet pan, again, as with the Nori, in an even layer. Sprinkle with coconut oil/olive oil, cumin, cinnamon, salt, pepper, and curry powder. Mix with clean hands until everything is coated. Bake for 15 minutes, watching closely as to not burn the carrots. Let cool, place in bag or storage container and enjoy.