Saturday, July 11, 2015

Carrot Chips; Weekend of Carrots

Carrot Chips

Two or Three large carrots sliced very thin... the more even each slice, the better.
1 teaspoon of olive oil

If you lay the carrot slices out in single layer, sprinkle them with salt and let them sit for several minutes they should dry out a little in order to crisp up better.

Then toss the slices in olive oil (I used grapeseed oil), lay the slices in a single layer on parchment paper or a silpat (I sprinkled them with a tiny bit more salt) and bake at 375F for about 20 minutes. You'll need to watch them at the end to make sure they crisp up but don't burn.

The carrots shrink up a lot. Mine didn't all totally crisp but my slices were pretty uneven. Still they are very yummy. They actually taste a good deal like a potato chip. I will certainly be making these again, although it's a pretty labor intensive little treat cutting all those thin carrot slices.


  1. Replies
    1. I asked little Abe if he wanted to try them. I turned around to talk to my husband and when I looked back he'd eaten every last one. They were definitely scrummy, LOL

  2. I don't have one, but you need to get one of those mandolins that cuts everything in nice, even slices and you can set it for as thick or thin as you want. They sound fantastic!!!

    1. My husband's grandma gave me a mandolin with all kind of different attachments. I used it once and almost sliced my finger off. I think I gave it to the thrift shop after that. Maybe I should look into getting a simple normal one though :)

  3. You could also use your vegetable peeler to make the slices.

    1. Thats a really great suggestion. Confession though: I don't own a vegetable peeler. BUT if I were to try and acquire a mandolin I bet a vegetable peeler would be a cheaper route :)