Friday, March 16, 2012

Carrot Chips

Carrots are a staple in our home. I always have extras whenever I'm preparing carrots for a meal, because inevitable a little voice will ask "Can I have a carrot?" How can I say no to my child asking for a healthy snack? Let it ruin his dinner. Anyway, I thought it would be fun to make some carrot chips.

The thing I love about this recipe is that I don't have to bust out the mandoline. I can just use a vegetable peeler. Just be sure to buy thick carrots.

from CHOW
 Carrot Chips from Chow

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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