Carrot Chips Can You Imagine?
I was shopping at our local Earth Fare and came across a container of Carrot Chips. They were kind of pricey for me so I thought I would give it a try to make them at home.
I peeled and thinly sliced 2 carrots
I made two batches so I could try two different cooking methods. The first batch I pan fried over medium high heat in expeller pressed coconut oil. Any oil you normally would use will work fine. Stir them until cooked and crispy. Lay them on a paper towel to absorb any oil. Sprinkle with sea salt.
The second batch I baked in the oven at 350 degrees. I drizzled a little melted expeller pressed coconut oil over them. I checked them at 15 minutes, stirred them and cooked another 5 minutes. Cooking time will vary depending on thickness. Take them out when the edges are crispy and brown. Lay them on a paper towel to absorb any oil. Sprinkle with sea salt
The pan fried carrot chips were more oily and became limp soon after I placed them on the paper towel. Yikes! They were not very good.
The oven carrot chips cooked more evenly then the pan fried carrot chips. They were crisp and stayed that way. My husband thought they tasted like real chips.
I would make the carrot chips again as a snack. I would use the oven method and slice them as thin and even as possible. Carrots have a natural sweet flavor and baked really is a great way to get that crunch we like from chips in a healthier way!