Crunchiest Carrot Chips Ever!!

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About: Interested in making, regardless the means

Intro: Crunchiest Carrot Chips Ever!!

These are carrot chips. The kind you’ll enjoy watching tv on the sofa.

Really easy to make, really crunchy. There is no way they will come out soft or limp. They are going to be the crunchiest carrot chips you’ll ever cook. Guaranteed. And they are not fried!

These carrot chips last quite long in a jar on the counter, so I make a lot in advance, especially when I get some fresh organic carrots.

The key point in this recipe is dehydrating the carrots before cooking them! Without water in the way the cooking process is homogeneous and predictable.

Let’s do this!

Step 1: HOW!..OR WHY?...

You can skip this step if you want, I won't mind too much...

The idea started with this recipe on ChefSteps website. It’s a very interesting and tasty vegetable demi-glace, and the concept is it to roast the vegetables in the oven before using them for the broth. Most of the time I actually can’t put myself to prepare it because it's long and uses a lot of vegetables all together. Still, I thought it would be awesome if I could prepare in advance a vegetable at a time, maybe saving what’s forgotten in the fridge before it’s too late! Dehydrating is perfect for this job: it preserve the vegetables and it makes a lot easier to brown them. If you have ever cooked sous-vide you know what I mean: searing a wet steak ends to really poor results. And the reason is that the water content of the food, boiling and evaporating, prevent it to rise to temperatures higher than 212°F (100°C). So I tried this way, and the results where interesting. Something toward an instant soup!

Back to topic!

Once the carrots where roasted, I discovered they were crunchy and tasty, not sweet anymore.

Awesome!! This is how to do it!

Step 2: MATERIALS AND TOOLS

Materials:

  • 500g Carrots
  • 1tblsp Olive oil
  • A pinch of salt.
  • Spices (optional): Cinnamon / paprika / …….

Tools:

  • A peeler
  • A mandoline or a slicer or just a knife
  • Parchment paper.
  • Dishes and bowls

Step 3: CHOOSING YOUR CARROTS

When buying the carrots remember that the size matters!

Remember that the carrot’s core is not so sweet and it’s harder and more fibrous than the rest. So bigger carrots will result in larger, nicer chips with larger cores; while smaller carrots will be tastier.

Step 4: PREPARING CARROTS

Using now: peeler, mandoline/slicer/knife, carrots.

Wash the vegetables thoroughly and peel them.

As obillo pointed out in the comment, you don't really need to peel them. I just take less to peel them than to wash them enough for my standard.

Then cut them to shape. I’m going to cut them round with the slicer, but you can cut them any shape you want, cut them like stars or hearts! Try julienne if you fancy that. I often cut them down with the grater and then use the chips as a topping. You can cut them with a knife, but remember to cut in thin slices, about a millimeter thick. It’s ok if they don’t come out all the same, because we are going to cook them dry, and they’ll be alright.

If you want to add some spices, now is the moment. The slices are wet and the spices will stick to them.

Personally I prefer them as they are, adding only a pinch of salt before eating them.

Be really careful when using the slicer!!

Step 5: DRY THEM UP!

Using now: Carrot slices, airfryer/dehydrator/oven, parchment paper.

We want the slices to be as dry as paper, so the dehydrator is a good choice if you have one. You are going to cook the carrots as soon as they are dry, so you don’t have to bother with a low temperature setting. An oven is a good choice too. Use some parchment paper and spread the slices on it. The airfryer works essentially the same way as the dehydrator, but with higher temperatures and faster air circulation. So it's pretty fast for the job.

Vegetables cook between 175°F (80°C) and 190°F (90°C) even when you are cooking sous-vide, so remember to set the oven temperature below 175°F (80°C) to keep the carrot slices stiff.

Keep them inside as long as needed to be really dry, once ready they should “sing” if shuffled.

I use the airfryer and it takes about an hour to dry them all together at the lowest setting (175°F / 80°C). I prefer this tool because you don’t even need to spread the food to dry it. Once dry i rise the temperature and I'm ready to cook.

Note:

500g of carrots resulted in 50g of dry chips!!

As it was pointed out in the comments by StoddardJ, dehydrating the carrots in the oven might be really long and difficult. You might want to cut thinner slices (definitely use the slicer) or to add a pinch of salt before drying.

Step 6: FINALLY COOKING THEM

Using now: dried slices, oil, salt, bowl, airfryer/dehydrator/oven, parchment paper


Preheat the airfryer or the oven at 285°F (140°C).

Pour a tablespoon (or two) of oil on the chips and mix thoroughly.

Once the oven is ready, cook the chips for 3 minutes. They should be golden brown.

That’s it! Let them cool down a bit before eating them!

In the pictures I cooked half of them in the oven and half in the airfryer to show the difference (none).

Try other shapes too!!

Note:

Maillard reaction occur at 285°F (140°C) to 338°F (170°C), while sugar caramelize at 320°F (160°C).

We want both of them to happen, so 320°F (160°C) should be the temperature of choice, but I recommend setting with 285° (140°) the first time you try this recipe. The chips are completely dry and get cooked really fast. At 320°F it will get less than a minute to golden. In one minute and half they'll be burned.

Step 7: ENJOY!!

Enjoy or store them to share with friends!!

Thank you for reading!


Paleseu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn advertising fees by advertising and linking to amazon(.com, .co.uk, .ca etc) and any other website that may be affiliated with Amazon Service LLC Associates Program.

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    24 Discussions

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    StoddardJ

    26 days ago

    Sliced up some carrots, dehydrated them at 125 F (52C) 4 hours, tried cooking them.

    lot A: 285 F 3 min, then 320 F 1 min

    lot B: 285 F 6 min, then 320 F 1 min

    I couldn't achieve crunchiness. They had the texture of jerky. I will have to experiment with time/temperature combinations when I have more time. Maybe this is as "crunchy" as they get. I dunno.

    2 replies
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    paleseuStoddardJ

    Reply 23 days ago

    On second thought, another reason might be that you added too much oil. Theoretically you might put no oil at all. on the other hand if you add too much oil the chips will get "soggy" and the texture become similar to cardboard....

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    paleseuStoddardJ

    Reply 26 days ago

    Hi! Thank you for posting!
    I'm sorry the result isn't satisfactory.
    They definitely shouldn't have the texture of jerky. The chips I made are really noisy when bitten, like regular chips from the bag. I can imagine a few reasons they came out like that, which all come to one: they aren't probably dry enough. These chips fear humidity the most, and when wet become like jerky. I suppose you used the oven to dry the carrots, and that's less efficient that the airfryer. You might want to use thinner slices, to dry them faster or better. If you aren't pissed and plan to try again.
    Another reason is that they weren't baked right, but I tend to exclude that, given the time and temperature you provided.
    I'll try to post a video so it's possible to hear the crunch.
    Thanks for sharing your difficulties!

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    Sean of Earth

    4 weeks ago

    I'm definitely going to make these. Thanks.

    I think I'm going to use a speed peeler to make long crisps (chips), rather than round ones cut across the carrot. We'll see how the taste changes at different depths, and how much they curl.

    1 reply
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    paleseuSean of Earth

    Reply 27 days ago

    Using a speed peeler works like a charm!! It's fast to peel AND it take less to dry the carrots. The crisps are a little less crunchy than the chips, but still really good. I didn't make them in this 'ible because chips are nicer in pictures! Be really careful when baking, carrot strips are easy to burn! Thank you for your ideas!!

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    obillo

    4 weeks ago on Step 7

    I'll try this--seems easy and quick, and I love CRUNCH. But I will absolutely NOT peel the carrots: seems to me like a waster of time and food. Anywya, there is practically no peel on a carrot. Same with potatoes today, and I don't peel them either. Is there some functional reason you recommend peeling?

    4 replies
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    paleseuobillo

    Reply 4 weeks ago

    Absolutely no functional reason. But I feel it will take longer to brush them clean than to peel them. And be sure your vegetables weren't treated with chemicals.
    Still, I support you. It feel better to eat them whole.

    Thank you for sharing and deepening the discussion.

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    obillopaleseu

    Reply 4 weeks ago

    Well, I'm 77 and in what my doctor calls 'boringly good health.' I may occasionally scrub a carrot w/a scotchbrite pad, but that tales mere seconds; peeling takes a lot long and you have to clean up the peels. All in all I say, a little sarcastically, the organic stuff upsets the delicate balance of chemicals in my system. Eat organics if you want to and can afford to but I really don;'t think agribusiness has been poisoning the world.

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    paleseuobillo

    Reply 4 weeks ago

    First thing first: happy to hear you have such a nice constitution. :)

    I understand what you mean about organic food business and I occasionally think as you do, but I honestly don't have enough reasons to think they are all lying to us. I usually am more concerned about carbohydrates content in processed food than anything else. Still, like I said in my instructable about lemon essential oil, some lemons are sold as "non edible peel" because of chemical treatment. So it's something I cannot ignore.

    Thank you! :)

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    Microbeobillo

    Reply 4 weeks ago

    Hear Hear. I am always puzzled by why people peel vegetables...any vegetable...yes, even pumpkin.

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    AlejandroR26

    4 weeks ago

    Good instructable, the only thing is to make sure to label all temps as either °F or °C. I have done these in the oven @ 300°F on parchment (and silicone) with great results! Thanks for sharing.

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    paleseuAlejandroR26

    Reply 4 weeks ago

    Happy to hear you liked the instructable AND the chips! You are right about the temperature, I was too lazy and converted only the values that were strictly needed to cook. I'll fix it.
    Thank you!!

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    paleseucrazybill49.

    Reply 4 weeks ago

    Really interesting idea!! The sugar content should be right to caramelize them. I'll absolutely try that!
    Thanks!!

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    Yanz_G

    4 weeks ago

    This looks like a great idea! I always make kale chips but have never tried these. Thank you for sharing!

    2 replies
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    paleseuYanz_G

    Reply 4 weeks ago

    After you mentioned them I tried the kale chips! Really good!

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    paleseuYanz_G

    Reply 4 weeks ago

    Thank you!!! So happy you liked it. Let me know how you like the chips!!