She Strengthens

Transform Raw Carrots into Crispy Delights

The Snack Revolution

Who says healthy snacking has to be boring? With a simple vegetable peeler, you can turn raw carrots into crispy, delicate chips that are perfect for munching on the go or adding a crunchy touch to your favorite salad.

The Secret to Perfect Chips

To achieve the perfect chip, you’ll need to start with the right carrots. Opt for the thickest ones you can find, as they’ll yield wider, sturdier chips after baking. A Y-shaped vegetable peeler is also a must-have, as its thin, flexible blade takes off less flesh and easily maneuvers around odd-shaped fruits and vegetables.

Get Ready to Munch

In just 30 minutes, you can have a delicious batch of carrot chips ready to devour. Simply heat your oven to 350°F, shave the carrots into thin strips, and bake until golden brown. Season with olive oil, kosher salt, and freshly ground black pepper to bring out the flavor.

Dipping Delights

Take your carrot chips to the next level by serving them with a side of homemade Ranch Dressing or Spinach Dip. The creamy texture and tangy flavor will complement the crispy chips perfectly.

Recipe Essentials

• 2 large carrots (at least 1 inch in diameter), peeled
• 1 1/2 teaspoons olive oil
• 1/4 plus 1/8 teaspoon kosher salt
• Freshly ground black pepper
• Ranch dressing, for dipping (optional)

Step-by-Step Instructions

1. Preheat your oven to 350°F and arrange the racks to divide the oven into thirds.
2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler.
3. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste, and toss with your hands until thoroughly coated.
4. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap.
5. Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more.
6. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes.
7. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.