As promised, the Valentine posts are over. Relieved? 🙂 Today, I’m coming with another healthy recipe – a simple recipe for carrot crisps. Personally, I’m quite bored with potato crisps and I’ve been enjoying experimenting with other vegetables. I’ve already posted a recipe for sweet potato crisps and today I’m here to present you my carrot crisps.
- a little bit of olive oil (a teaspoon per carrot)
- spices: salt, pepper, paprika, herbs of your choice
Preheat the oven to 120°C.
Finely slice the carrots. I like to do it diagonally, so the slices end up a bit bigger (they will shrink in the oven).
Place the slices in a bowl, drizzle them with olive oil and season generously with spices and herbs of your choice.
Stir the contents of the bowl, so that the oil and spices are evenly distributed. It’s easiest to do it with your hands.
Move the carrots onto a baking tray lined with baking paper. Spread them evenly, avoid overlapping. Bake them for about 1 hour 20 minutes (the time will depend on the thickness of your slices as well as your oven). You can take the try out of the oven every 20 minutes to stir and turn over the carrots and to check the progress.
I need to point out one thing – keeping your oven heated for over an hour in order to bake one carrot, which will be eaten in 5 minutes, isn’t the most efficient. I would recommend doubling or tripling the recipe or making crisps from various fruits or vegetables at the same time. I’ve already posted a recipe for sweet potato crisps, but the same idea can be applied to apples, peaches, beetroots, parsley root, regular potatoes and many others. You can bake multiple trays at once (I usually turn the fan on if I’m baking more than one tray).