carrot-chips

wasabi carrot chips

carrot-chipsAfter receiving a huge bag of carrots from my copain this Saturday, I had to figure out something to do with them.  Given I’m allergic to eating them raw and their skins, these things were getting peeled.  And put under some heat.

sized-carrotssliced-carrots-on-baking-sheet

With leftover homemade hummus sitting in my fridge, and a hankering for something snack-worthy after a late-night run, I played with wasabi powder and my new orange presents.  I’ve now a new food crush.

cut-carrot-sheets

wasabi carrot chips

Serves 4-5
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 3 large carrots
  • 1-2 tablespoon olive or grapeseed oil
  • 1-2 teaspoon powdered wasabi (depending upon how much zaaang you want on your chips!)
  • 1/2 teaspoon white pepper (optional)
  • 1/4 teaspoon sea salt (plus more to taste if you need)

Directions

Step 1 Pre-heat oven to 325 degrees Fahrenheit (140 Celcius).  Wash then peel carrots, cut them into thin strips 3" long (about 8 cm).  Toss with oil, wasabi powder, paprika, and 1/4 tsp. sea salt. 
Step 2 Spread out with no overlap on a baking sheet (lined with silicon or parchment paper is easier and provides more uniform cooking.)  Bake for about 8-15 minutes, depending on your carrots and your oven, until edges have begun to brown and just started to turn dark brown on the thinnest pieces.
Step 3 Remove from oven, let cool on a paper-towel lined surface until crispy (about 15-20 minutes).  Add more salt if you think it needs it.  This makes a small bowl of chips.

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