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Requested by:

Photo by RedApple

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada
RedApple is looking for: (3 recommendations)
Your thoughts/ideas/tips on making Carrot Chips please. I am in need of help.

Recommend a recipe

Last updated: May 27, 2013 6:53 am
Posted: May 26, 2013 2:28 pm
 
Commented by: RedApple
May 26, 2013 2:30 pm
I've sliced carrots as thin as I can. Barely coated them with oil and sprinkled with sea salt. I lay them flat on a tray and bake at 425* for 10 minutes, then flip and 10 more minutes. The problem is they do not go crispy....they will go burnt though! What do I need to do to get them crispy? I'm not sure I can slice them any thinner.
Comments:
PAMELA D. aPROpos of nothing
May 26, 2013 2:31 pm
lemme look, I recall seeing some chef making them with her kiddo, they shrink to tiny but they were crisp.
 
Commented by: RedApple
May 26, 2013 2:31 pm
Sorry - I've been called away. Will check in later. :)
Comments:
Grumpygrandpa
May 26, 2013 2:39 pm
just a thought try adding salt when done as it has a tendency to draw the moisture out of foods and you can also blot on paper towel 1st. Also use a metal pan or sheet and not glass. Hope this helps. Gene
 
PAMELA D. aPROpos of nothing
May 26, 2013 2:40 pm
This is the one I saw on TV. ..http://www.howdini.com/howdini-video-3821471007.html
 
sueb
May 26, 2013 3:03 pm
Slice the carrots, and stick them into your food dehdrator.
 
sueb
May 26, 2013 3:04 pm
should have said dehydrator!
 
Commented by: RedApple
May 27, 2013 6:53 am
THank you so much. I will try out some of these tips later tonight. I was using metal and salting before hand. I do not have a dehydrator though. Guess I keep playing around.
 
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