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.
Game plan: Serve the chips with homemade ranch dressing.
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
- Ranch dressing, for dipping (optional)
- 1Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
- 2Holding 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.
- 3Place 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.)
- 4Bake 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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