I’ve been hesitant to post this recipe. Not because it’s not delicious, but because they came out of the oven at some ridiculous hour, and I didn’t have the energy to get proper pictures. The one I’m posting seriously doesn’t do these chips any kind of justice.
But I’m going to post the recipe for a number of reasons. Firstly, there’s going to be a complete sugar overload on this blog in the next week or so (you have been warned!) so I figured I’d preempt it with some delicious veggies. Because, as we all know, a vegetable plus a cupcake cancel each other out. Right?
The other reason is that, as my Jewish readers know, it is traditional to ear carrots on Rosh Hashanah, the upcoming Jewish New Year, so I’m presenting a great way to cook them. If you are making these for Rosh Hashanah, or even if not, you may want to add some brown sugar (about 1-2 teaspoons) along with the other spices. After all, it’s all about a sweet new year, right? (Besides, the sugar will help the carrots caramelize beautifully.)
Spicy Carrot Chips:
Ingredients:
3 large carrots
3 Tbsp olive oil
1/2 Tbsp salt
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
pinch cayenne pepper
Instructions:
Preheat oven to 450.
Slice carrots thinly (I used my awesome mandolin, but if you don’t have one, you can use a knife or the slicing attachment of your food processor.)
Place slices in large mixing bowl, add oil and spices. Line a baking sheet with parchment paper and spread carrot slices as close to a single layer as possible. (Use two sheets if necessary.)
Bake at 450 for 22-25 minutes.
Enjoy!
I’ve never heard of carrot chips and late night photo or not, these look really good.
Looking forward to the sugar overload next week! Happy Rosh Hashanah to you and yours.
Thanks Paula! They’re delicious and so healthy!
I can’t wait for the sugar overload either…hehehe.
Do these have to be eaten straight out of the oven?
I admit they’re better straight out of the oven, but I made these to take with me to work for lunch, and ate them cold the next day. They were delicious then too!
I have a mandolin and usually I cut my finger with whatever I am slicing. I don’t care. I want to make this, using the mandolin. It makes such nice slices.
Your mandolin doesn’t come with a safety device? I once tried using mandolin without it, cut myself badly, and have used it ever since. Tho carrots are easy to use without one, because they’re long.
Enjoy these!
These sound SO good! I often don’t put up posts when i’m not thrilled with the photos too but I’m glad you shared this one!
Made these last night to nosh on while I did my telemarketing…..but they were gone before dinner even started! Kiddies loved em too and asked me to thank “the other Miriam” for the yummy recipe….so even thought I NEVER post or comment on blogs….thanks!!
serve these warm?
Yes, serve them warm. Enjoy!
Thanks so much! I really enjoyed these (:
Will def try this out…sounds healthy and interesting!!
these were really awesome. I made them last night for the first time. They were delicious. my kids loved them too. i had to make a second batch and both were done within 5 min of coming out of the oven.
Only thing is that we found the amount of salt to be way to much for 3 carrrots. I ended up cutting it down to 1/2 t and they were delicious.
can i use a peeler to make slices if i don’t have a mandolin or will that make it too thin?
You can, but watch out – they may need to bake less.
Just wanted to let you know how much of a hit these continue to be in my family. My 5 yr old son begs me constantly to make them. I dont always have the time to sit there and peel and chop all those carrots but I had him and my daughter peel 3 bags of carrots the other night and made these for dinner. They were amazing again and gone in minutes.
What are the nutrition facts on these?