These baked carrot crisps are so simple to make, it hardly feels right calling it a recipe. Maybe it’s more of… an idea? A kitchen hack? I don’t know!
Whenever we get a bunch of carrots in our CSA box, I set aside a few for making carrot fries and a few for making carrot crisps. This recipe is a great rainy day activity for kids too–my 3-year-old loves peeling the carrot strips and using her hands to toss them together with oil and herbs. And then after a few minutes in the oven and a few minutes to cool, she gets a healthy snack that she made herself.
I kept things simple here by tossing the carrots with rosemary and a sprinkle of sea salt, but you can go even simpler by omitting the rosemary altogether. Thyme works well here too, as does freshly ground peppercorns or even a little bit of curry powder–just make sure you use a spoon to toss the carrots with the seasoning so you don’t end up with yellow hands!
Because these crisps are so thin, you’ll want to keep a close eye on them in the oven. I bake them at a relatively low temperature just to make sure they don’t quickly go from uncooked to burnt. While you could store these in an airtight container after they’ve cooled for a day or two, I think they’re best eaten right away.
Photos by Taylor Kiser
Baked Carrot Crisps with Rosemary and Sea Salt
So simple and so delicious, these baked crisps are the perfect way to use up any stray carrots.
- 2 medium thick carrots, peeled
- 2 teaspoons olive oil
- 1 teaspoon finely minced fresh rosemary
- Sea salt flakes
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Use a vegetable peeler to peel carrot ribbons in uniform thickness. (I've found it's easiest to place the carrots on a cutting board and use a bit of pressure when creating the ribbons.)
Place carrot ribbons in large bowl and toss with the olive oil and rosemary.
Transfer the carrots to the prepared baking sheet in a single layer; the edges can be touching, but don't overlap them. Sprinkle with sea salt flakes.
Because peelers and oven temperatures both vary and you're working with thin strips of carrots, you'll have to keep an eye on your crisps. Check them after 10 minutes and then every 5 minutes after that. They're done baking with they're just beginning to brown and curl on the edges.
Place the baking sheet on a wire rack to cool until carrots are crisp, about 5 minutes. Serve immediately.