Carrot chips? And how. I could have a pile of these, call it a meal, and be the better for it.
They aren’t bad for you, like many chips. They are not deep fried; no preservatives or other unmentionables are added. All that will rest on your palate is thinly-sliced, roasted carrots. All you need is a glugg of olive oil, a hearty pinch of coarse salt and carrots.
I am a big fan of trying new vegetables, or new shapes or new products. My family snacks on a lot of baby carrots; in the store recently I saw a bag of sliced carrots. They looked like ruffled chips. As I often do, I figured: different shapes, more interest. Why not? (if you don’t have waffle sliced carrots, just buy regular carrots, slice them 1/4 inch thick, at a slight diagonal. A mandoline might work if you can maintain slices between 1/4 – 1/8 inch).
Dinner appeared (as it often does: out of no where, and an hour too soon) and I tossed them on a cookie sheet with a sprinkle of oil and coarse salt. And tossed them so each carrot had a smear of oil; they are awesome. WAY better than fries or chips. Don’t believe me? Try them.
It just gets better: the other day at the grocer, I saw tri-colored carrots. Have you seen them? You can buy orange, white or purple carrots. I will be buying those next—this humble little side dish just became hip.
1 LB carrots, 1/4 inch slices on the diagonal
3 T olive oil (or so)
1-2 large pinches coarse salt
Toss carrots with oil, in bowl or with hands. Spread in single layer on cookie sheet. Sprinkle with salt. Roast in 400 degree oven for 25-30 minutes. (Sometimes I pump it up to 425).