Baked Carrot Crisps

Major snack attack happening right now! I just have to have a crunchy, crispy, salty snack! (and these days, most snacks are off-limit because they contain ingredients I need to avoid) So what to do, what to do?

Crisps or chips, that’s what! And, not necessarily of the potato variety either….

Why not carrots? I always have a few (pounds!) in the fridge. It’s pretty easy to make a healthy chip using a vegetable, a little olive oil, and sea salt.

Because the crisps will shrink in the oven, you want to select carrots that are big (especially wide). Grab some sea salt (I actually used fleur de del which is typically used as a finishing salt because it’s sweet) and some olive oil.

I experimented using a mandolin to get nice, even ovals, but found that the carrots never got really crispy, even if I adjusted the oven temperature. Instead, I burned a few batches!  So I reached for my vegetable peeler to get long, thin strands of carrot.

Best to work with one or two carrots at time; you’ll have plenty of strands to fill a baking sheet. Work on one side of the carrot only; don’t turn the carrot over as you’re looking for wide strands. When it get’s too hard to peel the carrot, use  a knife to thinly slice the left overs. Or you can snack on them (it is a snack attack after all) or toss them in a soup or salad. Toss the strands with a few sprinkles of olive oil (maybe 1/2 to 1 tsp…I didn’t really measure) and a sprinkle of salt. You can add a little pepper, but know that it will intensify in taste (and spice) in the oven. Although I love pepper, I prefer my carrot crisps without it.

Lay your carrots strands on a baking sheet lined with parchment paper. Make sure to separate the strands so that they can crisps evenly.

Slow and steady is the best way to go. In go the carrots in a 275 degree oven for 25 to 30 minutes. Every 10 minutes or so, check to make certain that the strands aren’t burning and rotate the pan. I found that turning off the oven after about 25 to 30 minutes worked beautifully. The strands would continue to crisp-up and kept their vibrant orange color. If you keep them in the oven too long, they’ll turn a dull brown; still yummy, just not as cheerful!.

Et voila! These carrots crisps will last for a few days in an airtight container. I’m going to experiment with parsnip crisps next! Enjoy this delicious and healthy snack…sure to satisfy any snack attack!

Carrot Crisps

Carrots, peeled – however many you like. Select big, wide carrots

Olive oil

Salt

Heat oven to 275 degrees.

I prefer to work with one or two carrots at time, depending on how many baking sheets I can fit in the oven.  One carrots yields an impressive number of strands (more than enough to fill a baking sheet), although these will shrink considerably in the over. Work on one side of the carrot only; don’t turn the carrot over as you’re looking for nice, wide strands. When it get’s too hard to peel the carrot, use a knife to thinly slice the left overs or use them in a soup or salad.

Toss the strands with a few sprinkles of olive oil (maybe 1/2 to 1 tsp…I didn’t really measure) and a sprinkle of salt. You can add a little pepper, but know that it will intensive in taste (and spice) in the oven. Although I love pepper, I prefer my carrot crisps without it. If there are other spices you like, experiment; they something new!

Lay your carrots strands on a baking sheet lined with parchment paper. Make sure to separate the strands so that they can crisps evenly.

Put in the oven for approximately 25 to 30 minutes. Every 10 minutes or so, check to make certain that the strands aren’t burning and rotate the pan. After 25 to 30 minutes, you will notice that your carrots will have begun to shrivel-up and shrink. Turn off the oven, but leave the pan in for an addition 10 to 20 minutes.  The strands will continue to crisp-up and keep their vibrant orange color.  Note that if you keep them in the oven too long, they’ll turn a dull brown; a slight “burned taste” still yummy, just not as cheerful!

Remove baking sheet from oven and cool. Carrot crisps can be kept in an airtight container for several days. Enjoy this delicious and healthy snack…sure to satisfy any snack attack!

Printable Recipe

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