These spicy, crispy carrot chips make a healthy single-serving snack. If you double the recipe, use two baking sheets and alternate them in the oven halfway through baking time. Adapted from Chow’s Carrot Chips.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:1 serving 1x
1 large carrot, peeled
1 tsp olive oil
1/2–1 tsp sweet curry powder (stick with 1/2 teaspoon for milder chips)
salt + pepper, to taste
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.