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Carrot Chips

by Becca Camacho

Olive oil


Grab a few carrots and a “Y” peeler. Scrub and peel the outside of the carrot. Then, holding the pointy end of the carrot, peel the carrots into long strips and put them into a bowl.

Toss the carrot strips with olive oil and salt and pepper and lay them on a sheet pan lined with parchment paper. Bake them at 350 for 12-15 minutes until the edges just start to brown. If your oven is uneven in temperature, rotate the pan halfway through. Let them cool a few minutes then transfer them to a platter and serve with ranch dip or french fries.

To make your carrot chips even more interesting, spice them up! Sprinkle ginger and garam marsala on them before tossing and serve with a curry aioli. Or make them sweet and sprinkle with cinnamon and sugar.