Description
Quick, crispy, and healthy 3 Minute Carrot Chips that deliver a satisfying crunch and natural sweetness. Easy to make with minimal ingredients, perfect as a snack or appetizer for busy days or parties.
Ingredients
Main Ingredients
- Fresh carrots: 3-4 medium-sized, firm carrots, peeled and thinly sliced (about 1/8 inch thick)
- Olive oil: 1-2 teaspoons (just enough to lightly coat the slices)
- Sea salt: 1/4 teaspoon (or to taste)
- Black pepper: 1/8 teaspoon (freshly ground if possible)
- Paprika (optional): 1/4 teaspoon for smoky mild heat
Variations (Optional)
- Garlic powder: 1/4 teaspoon
- Mixed Italian herbs: 1/4 teaspoon
- Cayenne pepper or chili flakes: 1/8 teaspoon for spicier version
- Ground cinnamon: 1/4 teaspoon
- Brown sugar: a pinch (optional for sweet variation)
- Nutritional yeast: 1 tablespoon (for vegan cheese dust)
- Toasted sesame seeds: 1 teaspoon (for sesame crunch topping)
Instructions
- Prepare the carrots: Wash and peel the carrots, then use a knife or mandoline slicer to cut them into uniform thin slices about 1/8 inch thick for even crisping.
- Season your carrot slices: Place the sliced carrots in a bowl, drizzle with olive oil, and toss to coat lightly. Sprinkle with sea salt, black pepper, and any optional spices or herbs you prefer. Mix well to evenly distribute.
- Cook the chips: Heat a non-stick skillet over medium-high heat until hot. Arrange the carrot slices in a single layer (do not overcrowd) and cook for about 1.5 minutes per side, until they turn golden and crispy.
- Drain and cool: Transfer the cooked chips onto a paper towel-lined plate to absorb excess oil. Allow them to cool slightly to become crispier.
- Serve and enjoy: Once cooled just enough to handle, serve your crunchy carrot chips as a snack on their own or with your favorite dips. Garnish with fresh herbs or sesame seeds if desired.
Notes
- Use a mandoline slicer for fast and even slicing.
- Cook in batches to avoid overcrowding and steaming.
- Ensure your skillet is hot before adding carrots for best crispness.
- Use olive oil sparingly to avoid greasiness while maintaining crunch.
- Season immediately after cooking for better flavor adhesion.
- Store leftover chips in an airtight container at room temperature up to 1 day to retain crispness.
- Freeze seasoned raw slices on a tray for up to 1 month; reheat quickly in a hot pan to crisp.
- Reheat leftover chips gently in a warm skillet or oven at 350°F for a few minutes; avoid microwaving.
Nutrition
- Serving Size: 1/2 recipe (about 1 cup of chips)
- Calories: 70 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: carrot chips, quick snack, healthy snack, gluten free, vegetable chips, carrot recipe, easy appetizer, crispy carrot chips
