Homemade Carrot Curl Chips
This recipe for homemade Carrot Curl Chips was inspired by my good friend Shanna, and her blog, Curls and Carrots. Shanna is one of the sweetest, kindest people you’ll ever know, and if you’ve ever stopped by her blog, you’ll find a ton of great recipes for healthy food along with personal anecdotes about her culinary adventures. As she navigates the kitchen with her adorable little team of “sous chefs” (two cute kids with curly hair and a love for carrots), the end result always involves delicious food with lots of giggles and chocolate covered smiles. Not only is Shanna an amazing chef, I really admire the kind of person that she is: thoughtful, creative, generous and always there to support others no matter what. In a nutshell, she represents the kind of true friend that one is so lucky to have.
So to celebrate great friends like Shanna, I wanted to invent something curly and carroty. And it turns out, carrots really can be transformed into spirally chips of deliciousness! With one simple trick, a dash of seasoning, and a little time in the oven, you can transform a carrot into a very tasty collection of beautiful vibrant orange, wavy ribbons. Lightly spiced with a delicate, crispy texture, these Carrot Curl Chips can be enjoyed on their own, as a crunchy topping over a salad, to a colorful garnish over your favorite dish. It’s an original and unique homemade food gift that is perfect to honor your most special friends with!
Delicately crisp with a hint of spice, these healthy Carrot Curl Chips are baked to perfection.
Carrot Curl Chips
Yield: 2 cups (approximate volume)
Active Time: 15 minutes
Total Time: 1 hour, 15 minutes
2 large carrots, sliced into long ribbons with a vegetable peeler
2 tsp. olive oil
1/2 tsp. curry powder
1/4 tsp. salt
1) Preheat the oven to 200 F / 93 C.
2) Gently toss all of the ingredients together, ensuring the surface area of each carrot ribbon is evenly coated.
3) Lightly grease a clean metal cooling rack, and place each carrot ribbon in a flat, single layer. Allow the ribbons to dip slightly in between each bar to create a wavy effect.
4) Bake for 1 1/2 hours until crispy and gently remove from rack.
When laying the carrot ribbons out to bake, the best technique is to place them on top of a rack and allow them to dip between the bars. Avoid weaving them underneath the bars however, as they will be hard to remove without breaking once baked!
Gifting Idea:
Like any chip, these Carrot Curls are quite delicate, so be sure to package them up in something that will keep them from getting crushed. For a unique idea, try gifting them in a small Asian tea cup. Not only will this help protect them, it will also display the colorful, elegant waves of the carrots.
Honor a friend with the gift of homemade Carrot Curl Chips!
they have a nice crisp and are delicious when salted :)
Isn’t it amazing how much flavor is in a carrot? Of course the spices help too - you’re right in that the proper seasoning will go a long way!
Oh my gosh! These are incredible! And I agree, Shanna fits every bit of your description of her. :) What a lovely “tribute” post. I want to try to make these, what a great idea.
Thank you! I especially admire how much of a cheerleader Shanna’s been to other bloggers out there as well. It’s so nice to be able to acknowledge a friend with a fun recipe in the bloggerverse :)
These are an amazing idea! Move over kale chips these sound tastier!
Thanks!!! And haha, that’s so true - those trendy kale chips better watch out, there’s a new veggie in town ;)
These are brilliant! Thank you for sharing!
Thank you! I hope you can try these out…they are very addicting :)
Melissa, I am so touched, honored and humbled. I am *not* good at receiving compliments, so you can imagine that I am blushing quite a bit. Your words are so kind - and the beautiful recipe is outstanding. Carrots, roasted are such an amazing food. The flavors really come out! I cannot wait to try this with carrots and maybe even butternut squash. I can only imagine that the texture is flawless, the curry powder the perfect compliment to the sweet carrot, and the olive oil, salt and pepper giving the chips all the flavor they need. I can’t *wait* to bake these little strands of gold. Have a wonderful day! Best, Shanna
Humble-schumble, you deserve to have a recipe named after your blog :) Minus the chocolate, it’s got some of the classic Shanna-inspired ingredients: root vegetables, olive oil, and spices. I hope that Casa Curls and Carrots like these as much as I do (and keep me posted if you try this with butternut squash too - what a great idea)! In the meantime, I’ll raise a carrot chip to say “cheers” to Curls and Carrots! Enjoy!
I laughed out loud when I read this. I was currently eating chocolate mousse topped with cocoa nibs AND two huge pieces of dark chocolate. While roasting an acorn squash in the oven. You pretty much nailed me: I either roast something in olive oil or delve into chocolate!
Haha! That is so fitting :)
wow! interesting chips
Thanks! This is definitely a different way to eat a carrot :)
Mmm…these look good! I think I will give this a try some time.
Thanks for visiting! And I do hope you try them - they are super tasty and so fun to make!