Shoestring Carrot Crisps
You know those recipes that make you feel like a kitchen genius? This is one of them. This recipe turns a humble bag of carrots into a golden, crunchy snack that feels like a serious glow-up.
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.
Notes
Note: To cook in a traditional oven (versus convection oven), be sure to regularly check on your carrot crisps, as the top rack will brown and crisp well before the bottom rack(s). Simply take the top sheet out when it’s done and move the lower rack(s) to the top position to brown and crisp.
Nutrition Information per serving
Calories: 60Carbohydrates: 14gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 390mgPotassium: 363mgFiber: 4gTotal Sugar: 7g— Natural Sugar: 7g— Added Sugar: 0gVitamin A: 18944IUVitamin C: 7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.