Carrot chips are easy to make at home with just three simple ingredients, a mandoline or sturdy vegetable peeler, and patience. A low and slow visit in the oven for about an hour concentrates the carrots’ natural sugars, and reveals a crisp, salty treat when you’re craving something crunchy.
- 3 medium carrots, scrubbed but not peeled
- 1 tablespoon virgin coconut oil, melted
- 1/2 teaspoon sea salt
- Preheat oven to 300 F.
- Using a mandoline or vegetable peeler, slice carrots lengthwise into paper-thin strips.
- In a large bowl, toss carrot strips with coconut oil and sea salt until well coated.
- On a parchment-lined sheet pan arrange carrot strips in a single layer (3 medium carrots will yield enough to fit on about 2 sheet pans).
- Place 2 sheet pans in oven, one on each rack.
- Bake 30 minutes. Move the top sheet pan to the bottom rack, and the bottom sheet pan to the top rack. Bake an additional 30 minutes or until crisp (carrots will shrink slightly).
- Remove sheet pans from oven; let stand 5 minutes. Transfer carrot chips to a cooling rack or paper towel-lined plate to finish cooling. Carrots will continue to crisp as they cool. Serve immediately.
In addition to the salt, carrots can also be tossed in spice mixtures, such as smoked paprika and cumin, coconut sugar and ground caraway, or ground ginger and sesame seeds, before baking.
This recipe works great with other vegetables, too, including parsnips, beets, and sweet potatoes.