Carrot Chips

July 7, 2017

 

2 large carrots (at least 1 inch in diameter), peeled

1 1/2 teaspoons olive oil (maybe less)
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper

  1. Heat the oven to 350°F and put rack in the center of the oven.

  2. Holding the stem end, shave the carrots lengthwise into thin strips using a potato peeler.

  3. Place the carrot strips in a medium bowl, add the oil a little at a time and mix just until the carrots are coated

  4. Add salt and pepper to taste and toss with your hands.

  5. Place the strips in a single layer on baking sheet—the strips can be touching but should not overlap.

  6. Bake for 6 minutes, then turn the pan around.

  7. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more.

  8. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish.

  9. Store in an airtight container for up to 5 days.

Recipe by: ChowHound

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