Carrot Chips Recipe
About 30 mins
Why munch on boring carrot sticks when you can turn raw carrots into crispy, delicate chips instead? A vegetable peeler is the only tool you’ll need to make these sweet, paper-thin crisps that are perfect for healthy snacking or as a garnish for your next salad.
What to buy: The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.
Special equipment: Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. These types of peelers have a thin, flexible blade that takes off less flesh, and they easily maneuver around odd-shaped fruits and vegetables. They’re also great for turning vegetables, cheese, or chocolate into thin shavings. They can be found in most kitchen stores or online.
This recipe was featured as part of our Make Your Own Veggie Chips project.
- 2 large carrots (at least 1 inch in diameter), peeled
- 1 1/2 teaspoons olive oil
- 1/4 plus 1/8 teaspoon kosher salt
- Freshly ground black pepper
- Basic Ranch Dressing for dipping (optional)
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
- Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
- Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
- Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. 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 and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.
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