This recipe for Curried Baked Carrot Chips makes an easy, portable, healthy snack that packs a punch of flavor and nutrition.
Carrots for Days
Last weekend, I harvested carrots.
Lots of carrots.
Tiny carrots.
I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall I thought I'd be smart and sow a ton of carrot seeds and then pull the extra seedlings out when I was sure they were big enough to survive any attacks from small animals or insects. But then it got cold and I got busy and I never thinned out the seedlings. So when I was preparing my raised beds for spring last weekend, I pulled out about 50 bitty carrots.
They might be small and okay, they're a little bit pale too. But I grew them! And they were perfect small carrots. I was kind of excited about my wee carrots, but Chris made fun of them and thought I should throw them in with the compost, to which I responded:
"I'm going to blog about this!"
(That's my new response anytime he says or does something I don't like, by the way.)
About the Recipe
My carrots may have been too small to use for much, but after I harvested them, I started coming up with ideas for carrot recipes and I was just itching to try them out. So I bought some normal sized carrots and got to work. Dara from Generation Y Foodie mentioned carrot chips to me a few weeks ago and making a curried version was at the top of my list.
I've never had carrot chips before, curried or otherwise, but I'm completely enamored with these Curried Baked Carrot Chips now. Carrots aren't exactly my favorite vegetable, so I figured I'd eat a few of these and give the rest to Chris. But no! These are really, really good—so good that I didn't want to share. (And maybe I shouldn't have after he so cruelly mocked the wee carrots I grew!) If you're not a fan of curry, you can make these with salt and pepper or any other seasoning you like. All you need is a large carrot, a vegetable peeler, a little bit of olive oil, and in a few minutes, you have delicate, crispy oven-baked carrot chips.
Recipe
Ingredients
- 1 large carrot peeled
- 1 tsp olive oil
- ½ –1 tsp sweet curry powder stick with ½ teaspoon for milder chips
- salt + pepper to taste
Instructions
- Preheat oven to 350°F. Spray a large rimmed baking sheet with olive oil mister or cooking spray.
- Holding onto the small end of the carrot, use a Y-shaped peeler to peel paper thin carrot strips. Try your best to make them uniform in thickness. You'll have some carrot leftover when it gets too thin to peel. Either eat it or throw it in your vegetable scrap bag to make broth with later.
- 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 (they are thin and will break easily!); eat right away or store in airtight container for up to 5 days.
Brenda Williams says
You are such an inspiration! I have never tried to grow carrots, but may try this year.
Pille @ Nami-Nami says
Definitely enamored with those carrot chips now as well!!! Might give them a go tomorrow already!
Kiersten says
I hope you like them! I just made them again last weekend, but with sriracha instead of curry. 🙂
Eve says
Mine were delicious! Even my husband who doesn't like carrots (I wish I'd known that before I bought a bag!) liked them. Mine came out super skinny, though, and some of them didn't get entirely crisp.
Kiersten says
Sometimes that happens if the carrots aren't exactly the same thickness. You can remove the crispy ones and put the non-crispy ones back in the oven until they're finished, though. 🙂
keisha says
I cooked some today I love them I have food allergies and these make a good alternative to fries they are sooooo good thank you for sharing
Kiersten says
I'm so glad you enjoyed them--thank you for your comment!
Bree says
I just had to make these. They are super yummy! I ate the whole batch in a few minutes. Thanks for the recipe!
Kiersten Frase says
I'm glad you enjoyed them! 🙂
Nancy says
Makinkg these now! Thanks for the info! I live by Southpoint Mall! Hi neighbor!!!
Kiersten Frase says
I hope you like them! I'm probably heading to Southpoint next weekend--wish it was closer! 🙂
Nancy Robeson says
They were very good! I over spiced them, so next time I will watch that! Have you tried beet chips? I may give that a try!
Kiersten Frase says
I haven't tried beet chips, but I've heard they're delicious!
mattie says
what sweet curry powder did you use? Can it be made from scratch?
Kiersten Frase says
I use Penzey's curry powder: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscurryswe.html
Gracia Ellwood says
Not a comment--permission request
I'm the editor of the online journal The Peaceable Table. I request permission to reproduce your curry carrot chip recipe in the forthcoming (May) issue.
http://www.vegetarianfriends.net
Kiersten Frase says
We do license our recipes and photos to be republished; please email me at [email protected] to discuss.
Mary says
I made these curried carrot chips this morning but they are not crispy. I followed your recipe to the
't' but they turned out soggy.
Kiersten Frase says
If they turned out soggy, they either needed to bake a little longer or they might have been cut too thick.
Rhonda says
Looks amazing!