Shoestring Carrot Crisps
You know those recipes that make you feel like a kitchen genius? This is one of them. Shoestring Carrot Crisps transform a humble bag of carrots into a golden, crunchy snack that feels like a serious glow-up.
As a dietitian, I’m always looking for ways to make veggies more craveable, and this is exactly that. Carrots are already nutrition rockstars (they pack beta carotene and fiber) and when you peel them into thin ribbons, then bake ‘em low and slow, they turn into delicate, crispy strands that rival any bagged chip.
If you’re into this kind of situation, you’ll also love my Baked Zucchini Chips, Zucchini Parmesan Crisps, Sweet Potato Crispy Parmesan, and definitely my Crispy Carrot Parmesan … which is the same technique as this recipe, but with a cheesy vibe.
The one thing that makes or breaks these scrumptious shoestrings? Moisture. DRY. YOUR. CARROTS. Seriously, press out as much moisture as you can before baking… that’s the magic move that gets you crispy instead of steamy. And don’t overcrowd the pan—space is your best friend here.
Once they’re out of the oven, a sprinkle of salt is all you need… or go sweet with cinnamon or take the savory route with smoky paprika and cumin. However you flavor them, you’ve got a better-for-you snack that works straight off the tray, as a crispy side to sandwiches, or as a yummy topper on soups and salads. So easy, so good, so worth it!
Try my Sweet Potato Fries!
Shoestring Carrot Crisps
Ingredients
- 2- pound bag regular carrots
- ¾ teaspoon salt or more to taste
- Optional seasoning combos: ground cinnamon and salt; smoky paprika, cumin and salt
Instructions
- Preheat a convection oven to 300˚. Mist multiple baking sheets with oil spray.
- Peel all of the carrots until you’re left with just the stems. Discard each stem, as you’ll only be using the large mound of carrot shreds created.
- Line a large mixing bowl with layers of paper towels, place the carrot shreds in the bowl, wrap the paper towels around them and squeeze to get rid of excess moisture. Then, lay the carrot shreds out on prepared baking sheets. Don’t overcrowd the baking sheets, as this will prevent the carrots from becoming crispy.
- Mist the tops of the carrots with additional oil spray and sprinkle on salt or other preferred seasonings. Cook in the oven for 30 to 40 minutes, until they become browned and crispy.
