Dried carrot chips are a fun way to use up or extend the shelf life of carrots. Eat them as a snack, crumbled over soup, or as a side. With only one ingredient, these couldn’t be easier. Plus, their twisty shape makes them fun to eat—they look like flames coming out of the jar!
Feel free to add salt, spices, or sugar to these but I think they’re great plain. The sweetness of the carrots is concentrated during the drying process and each piece packs a lot of carrot flavor despite being so small.
Carrot strips made with a vegetable peelerLay each strip flat without overlappingMake sure to open the oven door to let steam out!
Wash and dry your carrot(s). Peel off the skin if desired.
Using a vegetable peeler, start peeling strips down the carrot’s length, making thin strips.
If using, sprinkle salt/spices over the strips and gently mix to distribute.
Lay the strips on a parchment-lined or greased baking sheet, or a roasting rack, trying to make them as flat as possible without overlapping.
Bake at 150°C/300 °F for 10 minutes. When you see a moisture accumulating on the oven door, open the door a bit to let the steam out (be careful, it’s hot!).
After 10 minutes, check to see if the carrot strips are crispy. If not, rotate the rack, flip over and pieces that look stuck to the pan, and bake for an additional 5-10 minutes. Watch them carefully as they can burn easily!
Once they are all dry and crisped up, let the carrot strips cool.
I’ve had my sourdough discard waffle recipe in rotation for a while now, but now I’m adding sourdough discard pancakes! In a waffles vs pancakes debate, I used to be definitively waffles but now I could argue both ways. Pancakes are so much easier to put toppings on and when I’m feeling too lazy to…
Sweet and salty braised winter squash highlights winter produce and makes for a warm and nourishing side dish. The braising liquid’s ingredients can be changed to suit your tastes or complement the flavor of the winter squash you’re using—see below for substitution ideas. Ingredients Other Comforting Fall/Winter Recipes
What better way to take advantage of seasonal produce than by making these colorful veggie rolls with them? The rolls also a good way to use up leftovers. They’re similar to gimbap or sushi, though due the variety of non-traditional ingredients, I’m just calling them rolls. These make an excellent packed lunch or picnic dish,…
Gnocchi as finger food elevates them to a level beyond just a pasta imitation. Gnocchi are potato-based dumplings that are often boiled then tossed with sauces, but crisping them up in an air fryer and then dipping them in sauce makes them so much more enjoyable. There’s added texture contrast between crunchy exterior and fluffy…
Sourdough discard pie crust recipe comes together quickly in a food processor but can also be made without one. The pie crust is sturdy yet flaky and a perfect way to use up sourdough discard when you don’t want a sour-tasting end product. You can also use flour and milk/cream in place of the sourdough…
Cannellini beans and bunches of cilantro make a super creamy dip that pairs well with your favorite vegetables and chips. These can be made in under 10 minutes using canned beans, making them perfect for a quick appetizer. Ingredients Serving Ideas Related Recipes
One Comment