Carrot Fries:

1 Pound Carrots, washed and peeled

3 Tablespoons Olive Oil

1 Teaspoon Cumin

1 Teaspoon Cinnamon

1/2 Teaspoon Paprika

1 Teaspoon Sea Salt

Cinnamon Maple Almond Dip

1/3 Cup Justin's Maple Almond Butter

1 Tablespoon Coconut Oil

1 Teaspoon Cinnamon



Cooking Instructions

Preheat oven to 425F.

Using a vegetable peeler, shave carrots into thin strips. Combine carrots, oil and spices in a large bowl and toss to coat. Spread carrot strips evenly on a baking sheet lined with parchment paper, trying not to let them touch (you might need two baking sheets). Bake 15 minutes. Remove from oven and flip carrots over. Bake another 6-8 minutes or until crispy. Cool. 

To make the dipping sauce, combines almond butter, coconut oil and cinnamon in a microwave safe bowl. Heat for 30 seconds and stir well. Enjoy!