Carrot Chips


2 large carrots (at least 1 inch in diameter), peeled
1½ teaspoons olive oil
¼ plus ? teaspoon kosher salt
Fresh ground black pepper
Basic ranch dressing, for dipping (optional)


1 Heat the oven to 350°F and arrange the racks to divide the oven into thirds.

2 Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl; add the oil, salt and pepper to taste and toss with your hands until coated.

3 Place the strips in one layer on two baking sheet; they can touch but should not overlap. (Discard or save any remaining carrot slices for another use.)

4 Bake for six minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about six to eight minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about three minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to five days.

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