Rainbow Carrot Chips!

Sep 12, 2014 | Food-Shui

rainbow carrot chips

These baked rainbow carrot chips will have you standing by the stove…but the result is worth it!

To make these rainbow carrot chips is a feat of timing.  Too long and they are burned, too short and they are soggy.  Once you get it right (I screwed up the first three trays!) they are awesome!

Take some carrots (I used a bag of rainbow ones from Trader Joe’s) and preferably use a mandolin to slice them into thin strips.  A veggie peeler does work, but isn’t as glamorous or predictable in thickness.  You can also do extremely thin slices so you have coins, but if they aren’t paper-thin, you will have roasted carrots and not chips.

Toss them quicky in a tiny bit of olive oil (start with less, about a teaspoon per carrot) and add if needed.

Lay them flat on a baking sheet. Salt them with sea salt.

Put them in a pre-heated 425 degree oven.

And watch!

By minute 3 they will be getting brown on the edges. Its a minute before they will butn, so every 30 seconds check on them.  Once you have a great batch, you will know the timing.  You want them to be crisp but not burned.

I lay each batch on a paper towel and then , once dry of excess oil, on plates, flat, to dry out considerably more. They get crispier if they are well accomplished.

This one is a skill, an art if you will, but they are really excellent once you get them right!

Now, for the dipping sauce which is also amazing on steamed veggies, by the way.

Honey Mustard Mayo

Use one room-temperature egg yolk from a medium egg in a blender or immersion blender container.

Add a squirt of honey, a tsp of apple cider vinegar and a bit of salt and pepper to taste.  A shake of smoked paprika is amazing.

Start up the blender and very slowly pour in olive oil until you have a thick, amazing mayonnaise.  The amount always varies, so I don’t want to lead you astray.

This will keep for a few days in the refrigerator, but it never lasts that long!

Something simple (the mayo) for everyday, and something more complex yet worth the experiment.  The results are gorgeous once you get the hang of it!

Enjoy!  xoxo Dana

1 Comment

  1. Jeanne

    I just made these with “regular” carrots sans mayo. I sliced the carrots with my mandolin (need a little more practice). They are yummy! I’m going to give them a go again to get them crisper. Thanks for sharing this recipe 🙂


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