Finger Lickin’ Good Carrots – Sweet, Savory, & Cheesed

 

Carrots have been a “go-to” vegetable for a long, long time. There is evidence that carrot seeds have existed for about 5,000 years. And I’ll bet you didn’t know there is a World Carrot Museum that has fascinating facts on carrots. For example, the museum information reveals how carrots became domesticated and orange in color.

We are seeing many colorful varieties of carrots in the markets these days and when combined with the orange variety make a beautiful bouquet. Using an array of colored carrots has become very popular in vegetable dishes.In today’s post, I have three carrot recipes for you – sweet, savory, and cheesy. I used orange carrots for these recipes because I had an abundance of them. Although, next time I make carrot chips, I am going to use a variety of colored carrots – what a pretty presentation it would make. 


Savory Baked Carrot Chips

The recipe said to use a peeler to make the chips. I have to tell  you it was hard for me to get the chips uniform in thickness which made it challenging when cooking them. Perhaps using a mandolin might have been easier.
After peeling many carrots, I finally seemed to get a consistent thickness to the chips.

To make the chip mixture was very easy, just melt the coconut oil, add spices, and mix with carrot chips.

Coconut oil solidified quickly so the faster you can get the carrots covered with the oil and seasoning the better. 

Once cooked, the carrots made nice chip-sized snacks. 

Baked Carrot Chips
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Ingredients
  1. 2 carrots sliced thin (using vegetable peeler)
  2. 1/2 tablespoon melted coconut oil
  3. pinch of kosher salt
  4. 1/2 teaspoon ground pepper
  5. 1/4 - 1/2 teaspoon cayenne pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Thoroughly mix carrots with oil and seasonings.
  4. Lay out in a single layer on the baking sheet.
  5. Bake for 10-15 minutes.
Notes
  1. Watch the carrots carefully as chips can crisp quickly and burn, depending on the thickness of the cut. Mine were a little thicker so took longer to cook.
Adapted from Running to the Kitchen
Adapted from Running to the Kitchen
Christina's Food And Travel https://christinasfoodandtravel.com/

Sweet Carrot Chips

Have you ever tasted a carrot mixed with sweet spices and thought it was something else? I did an experiment with my friends and had them taste these sweet chips and then tell me what vegetable they thought it was. One thought it was sweet potato, another thought it was butternut squash, another thought it might be pumpkin. No one guessed carrots!
I made these carrot chips almost exactly the same way as I did the savory version, except I substituted pumpkin pie spice for the savory spices. NOTE: Making your own pumpkin pie spice is easy and much less expensive than buying it ready-made in the grocery store. I used this simple recipe from Betty Crocker.

“To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff. (Smells like heaven, right?) Store the mixture in a clean small jar or spice container. See? So easy.”

Mix with coconut oil and pumpkin pie spice.

Lay out on parchment paper. What may look like charred pieces in this picture are really more caramelized in flavor.

Sweet Baked Carrot Chips
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Ingredients
  1. 2 carrots sliced thin (using vegetable peeler)
  2. 1/2 tablespoon melted coconut oil
  3. Pinch of kosher salt
  4. Pumpkin pie spice
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Thoroughly mix carrots with oil and seasonings.
  4. Lay out in a single layer on the baking sheet.
  5. Bake for 10-15 minutes.
Adapted from Running to the Kitchen
Adapted from Running to the Kitchen
Christina's Food And Travel https://christinasfoodandtravel.com/

Parmesan Herbed Carrot Fries

I just couldn’t resist sharing this recipe as part of the trio. I tend to gravitate towards recipes that have ingredients I love and use often. This recipe uses olive oil, parmesan cheese, and garlic. Okay!

These fries were baked and eaten before I could snap any photos. And it didn’t help that my phone battery was dead so apologize that I can’t share how these looked, you’ll just have to use your imagination. Better yet, make them for yourself!

Serves 2

Parmesan Herb Carrot Fries

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Ingredients

  • 3 large carrots, peeled, quartered, and cut into equally sized quarter-inch thick strips
  • 1½ tablespoons olive oil
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 2 tablespoons Parmesan, grated
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425 degrees.
  2. Arrange the carrot strips on a parchment-lined baking sheet so that no two are overlapping.
  3. Using a basting brush, coat the tops of each strip with the olive oil.
  4. Sprinkle the thyme and garlic over the fries. Season with salt and pepper.
  5. Cook the fries about 10-12 minutes, or until the fries are easily pierced with a fork.
  6. Immediately after removing from the oven, sprinkle the fries with parmesan.
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https://christinasfoodandtravel.com/finger-lickin-good-carrots-sweet-savory-cheesed/

Nutrition

Calories: 170 cal
Carbohydrates: 13 g
Fat: 12 g
Sodium: 249 g
Cholesterol: 6 g
Protein: 4 g
Fiber: 4 g

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