Carrots have been my jam lately. As has putting a spritz of lime in my water. (Seriously – this simple step can amazingly brighten up your whole afternoon.)
But carrots came before the lime. Before the warm, spring days graciously showing up this month. Rather, the under-appreciated carrot was my winter staple.
When fresh, seasonal produce is at its lowest, the carrot is good choice to turn to. Like sweet potatoes, carrots keep well and can be stored in your fridge for seemingly weeks on end. I’ve definitely lost carrots to the back of a bottom messy shelf, and after rediscovering them 4 weeks later, was still able to munch on them for an afternoon snack. I am known to often eat the orange sticks by the stick. String cheese, no thank you, but carrot sticks, yes please! Just a simple wash and scrub, and then bugs-bunny-style becomes my own style. It’s something my friends have always busted me about, not seeming to find the same allure in raw carrots as I do.
However, they lend themselves well to easily be spruced up as well. Take the carrot chip recipe you’ll see below. Shortly after making Ginger Pickled Carrots, I came across this recipe on Oh My Veggies. It immediately went on my Pinterest. (Yes, this food blogger finally got on Pinterest, and I may very well be one of the last ones to do so. Forgive my lack of boards. I’m working on it…)
These looked fun, and carrots are cheap, so I figured it’d be a win-win recipe. Which it was. Similar to how I feel with kale chips, the recipe yielded an insanely addictive version of a vegetable. Plus, they were fairly simple to make and would look oh so cute as an accompaniment to a lunch for your friends. Who would’ve thought you’d be impressing company with carrots?
via Oh My Veggies
- -2 large carrots, peeled
- -2 tsp. olive oil
- -1-2 tsp. sweet curry powder (stick with less for milder chips)
- -Fresh ground salt & pepper
- Preheat oven to 350 degrees. Spray a large baking sheet with olive oil or cooking spray.
- Holding onto the small end of the carrot, used a Y-shaped peeler to peel paper thin carrot strips. Try your best to make them uniform in thickness. Peel consistently from the same side of the carrot so that the strips start to widen out.
- Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they'll shrink when they bake, but don't overlap them.
- Bake for 10-12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet. Eat right away or store in airtight container for up to 5 days.