Best 5 Carrot Chips Recipes

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

CARROT CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
• Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
• Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

PARSNIP AND CARROT CHIPS

Steps:

• After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
• Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat.
• While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
• Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
• Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

ROASTED CARROT SALAD WITH ARUGULA, GOAT CHEESE & CRISPY GARLIC CHIPS RECIPE - (5/5)

Steps:

• Preheat the oven to 425°F. Line 2 baking sheets with parchment. Peel and trim the carrots-cut into evenly sized pieces (cut the thick slices in half), brush with olive oil and sprinkle with sea salt- place on lined baking sheets and roast for about 20 minutes, turning once. Remove from oven when lightly browned on both sides, set aside to cool. Crispy Garlic Chips: Place a small skillet over a medium heat and generously cover the bottom with olive oil, at least 1/4 cup. Thinly slice the garlic cloves and place in the hot olive oil, cook and stir until light brown-remove from the heat (don't overcook), set aside on folded paper towel to drain. Divide the greens onto the serving plates. Scatter the roasted carrot slices and garlic chips on top of each plate. Break the goat cheese into small pieces and scatter over the top of each serving. Strain the olive oil used to cook the garlic slices, place in a small bowl and add a couple of spoonfuls of the balsamic vinegar with sea salt and freshly ground pepper to taste, drizzle over the salads and serve.

MOROCCAN CARROT DIP WITH PITA CHIPS

Steps:

• 1. Heat 1 Tbsp oil in large saucepan until simmering. Add carrots and 1/2 tsp salt and cook until soft, 7 or 8 min. 2. Add water, bring to simmer, cover pan and simmer for 15 to 20 min. 3. Off the heat, mash with a potato masher, leaving a few chunks. 4. Stir in 2 Tbsp oil and vinegar. Refrigerate for 30 min. Season with additional vinegar, salt and pepper to taste. Sprinkle with cilantro. PITA CHIPS: 1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350. Spread pita wedges, smooth sides down, over 2 rimmed baking sheets. Spray the tops with oil and sprinkle with salt, or use one of the mixes below. 2. Bake the chips until they begin to crisp and brown lightly, 8 - 10 min. Flip chips to smooth side up and bake until fully toasted, 8 - 10 more min. Let cool. Garlic-herb mix: 1 1/2 tsp garlic powder, 2 Tbsp minced fresh thyme, basil or oregano mixed with the salt. Chili-spice mix: 1 Tbsp chili powder (or curry or smoked paprika), 1/2 tsp garlic powder, and a pinch cayenne, mixed with the salt.