Wednesday, February 13, 2013

Carrot Chips


Simplicity; something that is not so simple to come by. We are always so busy with work and life obligations, it seems as if nothing is simple anymore. It used to be, right? 

Looking back now, everything a few years ago seemed so simple, but at the time, it did not. Life is funny that way. Sneaky little bastard. 

What CAN be simple in life is cooking and the food you consume. You don't need to make crazy complicated recipes to eat healthy and feel accomplished in the kitchen. This is my favorite example of a simple, but healthy and delicious snack. This isn't so much of a recipe as an idea. There are a million different ways you can change this up. Different veggies, different seasonings, etc. 

I liked the carrots, but you need really larger ones in order to make the most of this veggie. They started out pretty large, then shrunk down to mini crisps (almost like fries, which was nice!). If you are going to want to dip these in anything I would recommend using extra large carrots.

My first attempt at these, the carrots were so small they literally torched in the oven; and I mean charred, like black ash; not good eats. Next up for me to try is zucchini, I think those will be awesome! 

Ingredients:

  • Carrots or whatever veg you want to use
  • Salt and pepper 
  • Cooking spray

Method:

Preheat oven to 400°

Slice carrots into thin strips using a mandolin or veggie peeler. The thinner the carrots, the crispier they'll get. 


Line a baking sheet with foil (unless you like to clean, then no need) and arrange carrot slices evenly, leaving just a little space in between each one to ensure crisp cooking. 


Bake at 400° for 10 minutes or until they look crispy enough. Keep an eye on these bad boys as they tend to burn super fast!


I only used one carrot, and ate them in about 2 minutes; sooo if you plan on wanting to eat these again later, make a bunch! :) 



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