Carrot Chips

Carrot Chips

The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.

Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices.

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

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.

Make them as thin as possible. I used a Y-peeler but made them thicker thinking that it would prevent them from burning but all it did was make the thick ones soggy. The cook time in general for me was more like 15 minutes and I did one pan at a time.

By Christine Gallary. From: Chowhound
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