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Carrot Chips Baking vs Frying

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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.

In 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 than 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 naturally sweet flavor and baked really is a great way to get that crunch we like from chips in a healthier way!

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