Foodie Tuesday: It’s Vegan Snack Time! DIY Carrot Chips

I haven’t been in a kitchen for over a month (thank you, dorm life), so when I went home this weekend, I was jonesing for some quality time with the oven. I had recently discovered on Pinterest (where else?) a recipe for carrot chips, and I figured this was the perfect opportunity to try it. I’m a huge snacker, but I always like to make sure that my snacks are heathy, filling, and, of course, tasty. Word on the boards (that’s a stupid Pinterest joke) was that these carrot chips tasted like sweet potato fries, so I had to give them a try. The preparation for this recipe was so simple that you probably can pull this off on a college campus. Even if you don’t have access to an oven, the recipe only has four ingredients and can most likely be pulled off with a pan over a stovetop.

I gathered crinkle cut carrot chips, olive oil, salt, and pepper and combined it all in one big bowl.

Nothing says fun quite like the crinkle cut...

 

 

 

 

 

 

 

 

The only “make or break” part of this embarrasingly easy recipe is the amount of olive oil you use to cover the carrots. I would say to use about 1/2 tbsp to begin and only add more if you think you need it. You should not go over 1 tbsp of olive oil unless you’re making enough carrot chips to feed the whole neighborhood. The carrots should end up covered, not dripping. Then, shake some salt and pepper into the bowl, mix it around, and look to see if you want to add more. You can also sprinkle some extra salt and pepper once you place the chips on an aluminum foil covered cookie tray.

All spread out and ready to hit the oven!

The only other difficulty I had with this recipe was the cooking time. Because my carrot chips were thinner than the ones in the original recipe, I shortened the baking time during my first attempt. I set the timer for 12 minutes, pausing it at the halfway mark to flip the chips over. While they were good, they did lack an overall crunchiness. The second time, I kept them in the oven for the full time….and set off the fire alarm…twice. Luckily, most of the carrot chips came out unscathed and delicious, but some were burnt a bit more than I had originally intended.

The finished product!

Depending on the thickness of your sticks/chips, you’re going to want to adjust your baking time accordingly. From my personal experience, I would say that 14-16 minutes is the perfect amount of time, although you should check up on them every few minutes just to make sure.

This snack is quick, easy, and delicious. It’s the perfect guilt-free nom to sneak in between lunch and dinner. All I have to say is: sweet potato fries, your move.

 

 

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