These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are a delicious and different way to eat your vegetables!
If you follow me on Facebook you might’ve already heard about this, but Saturday afternoon I found myself knee deep in my pantry scrubbing 4 day old sticky “light syrup” from an exploded can of mandarin oranges off the walls, shelves, door and other food items it attacked.
Now, I don’t actually eat canned fruit (especially the kind with “light syrup”) so that gives you an idea of how old this thing was.
And yes, it was expired, but only by 2 months.
Last Wednesday we were getting slammed with rain & wind overnight. The kind that wakes you up and keeps you up. There were flood warnings posted and when I was awoken at 4:33am by it all, I sat there in bed freaking out about our basement which has the tendency to flood and thinking about how I have no idea how Ulysses rigged the last sump pump we installed after the first one burnt out and what the hell I was going to do if that all happened again while he was gone.
So, I finally got the courage to go check on it around 4:45am and trekked down to the basement to luckily find it dry as a bone.
On the way back up the stairs though I heard this ridiculously loud “POP”.
I had no idea where it came from, I was half asleep and the winds were so strong I just assumed it had to be something outside and went back to bed.
Fast forward 4 days later, I’m opening my pantry to eat ALL THE CHOCOLATE since it’s the day after the paleo challenge ended and I come face to face with a shriveled up mandarin orange sitting on top of a package of dates.
That’s weird, I think.
Then I look at the walls and notice weird orangey drips everywhere.
And then, about 3 seconds later it all comes together in my head.
Mandarin orange can = loud pop at 4:45am.
2. how did I not notice this for 4 days when I open my pantry approximately 27 times a day?
3. clearing out your entire pantry to clean mandarin orange syrupy walls has exactly 1 benefit…finding a stale bag of veggie chips and getting inspired.
Meet the result of that inspiration: Carrot chips.
Homemade and baked.
One batch sweet.
One batch spicy.
And no worries of expiring in the pantry.
The trick to these carrot chips is slicing them super thin. I don’t own a mandolin so while it’s not necessary, a very sharp knife is if you cut them into rounds.
If you’re doing the peels approach you just need a good vegetable peeler.
And then you need to watch them like a hawk as they bake. Seriously, the difference between crispy and burnt when it comes to these carrot chips can happen in a matter of 30 seconds. Stay vigilant and you’ll have crispy, crunchy perfectly baked carrot chips!
They’re a fun snack alternative to potato chips when you’re craving a savory crunch and just a tad healthier. Enjoy!
For Sweet Carrot Chips
For Spicy Carrot Chips