I love vegetables (for the most part…no raw onions here!), but I find it is often hard to eat them as much as I should. Especially in the middle of the day. There’s only so many cucumber slices and celery sticks you can eat. And so when I found this recipe for carrot chips, I was intrigued.
And the method is easy. First, wash some carrots. I used organic so that I wouldn’t have to be bothered with discarding the peel. Then peel away, until you have a big bowl of carrot ribbons.
I just used my regular vegetable peeler, just going back in the same spot over and over again to get the slices.
Then I tossed them with a drizzle of olive oil, ground cinnamon, and ground ginger. Next time I would add in a little sprinkling of salt at this point, too.
Then spread them out on a cookie sheet, one layer thick, and bake in a 400 degree oven for 7-10 minutes. This is where you have to be careful. I basically burned my first batch because I left them too long. So watch them. Then, the original recipe says to turn the oven off and let them sit in there with the door open for 8 minutes. Mine were on the edge of being burnt, so I had to take them out, but if you can let them stay in there, that will help with the crisping.
Once they are cool (on a rack), you can enjoy them! We ate them plain, or you can make a quick yogurt/honey dipping sauce.
The kids enjoyed them. And it was a fun/different way to enjoy our vegetables this afternoon!
adapted from In Sock Monkey Slippers
4 large carrots, peeled into ribbons
~3 tablespoons of olive oil
~1/2 teaspoon cinnamon
~1/2 teaspoon ginger
~1/2 teaspoon salt
Toss the carrot ribbons with the oil and spices until thoroughly coated. Bake in 400 degree F oven 7-10 mins, checking frequently and rotating pans halfway through. If able, let chips cool in oven with door propped open for 8 minutes. Then cool rest of the way on a rack and enjoy.