ROASTED CARROT SNACK
A soft chip that satisfies. If serving guests, sprinkle with fresh grind sea salt and black pepper, smoked paprika and maple sugar. If serving yourself, as a mid-day or evening snack, eat plain. They’re delicious either way!
Makes 1 heaping cup – enough for 1-4 guests or for yourself as a snack that could last 3 days, or use as a salad topper
Experiment: Looking for a potato chip replacement.
Preheat oven to 375 degrees
about 1 lb. carrots, preferably large, peeled and sliced into very thin, about 1/16th inch thick, rounds
optional:
fresh grind sea salt
fresh grind black pepper
sprinkle of smoked paprika
sprinkle of maple sugar
Line a large baking sheet with parchment paper.
Spread carrot rounds evenly on paper.
Place on middle rack of preheated 375 degree oven and bake for 40-45 minutes.
When a few of the carrots turn brown, it’s time to remove them from the oven.
When cool transfer to serving dish. What I do for myself is eat them plain.
If serving guests, sprinkle with salt, pepper, smoked paprika and maple sugar – just a little of each. If you don’t have maple sugar sub light brown sugar or raw sugar (or leave the sugar out). Toss and plate.
Notes: Parchment paper keeps the chips from sticking. No oil required.
These ‘chips’ aren’t crispy. They’re chewy soft. I like the texture.
Chips in a bag aren’t satisfying because they’re like eating salted, flavored air. You can’t get enough, so you end up eating the whole bag. With this carrot snack, because the texture is softer, you feel like you’re eating more than you are and consequently feel satisfied sooner.
Refrigerate leftovers in covered container.
Easy to make. Cheap too. Will probably bake some up once a week. Maybe 2 lbs. for all of us. Was just thinking the other day I’m probably not getting enough vitamin A.
Win-Win.
This is our Friday night and this is what we’ll have when Steve gets home from work along with a beer while we watch the second season of Narco on Netflix.
RESULT: At first Steve didn’t want any. I left them out, he tried some, before I knew it they were gone. Just enough salt, he said. He liked the chewy part and agreed that hard chips aren’t very satisfying. These were. Tasty too!
I would buy these in a store – vacuumed packed or sold in foil pack. Dry them too much and they’ll taste and texture like rubber. The point is not to totally dry them. They taste and texture better that way. It’s a new texture. I like it. Steve likes it. Next time I’ll try curry and sea salt.
FAT-FREE CHEF™ 