Carrot chips
6 servings
30 minutes
Carrot chips are a crunchy, aromatic treat that combines simplicity and sophistication. This recipe is inspired by American cuisine, where the love for healthy alternatives to classic snacks always holds an important place. Thin carrot strips are fried in hot oil until golden and crispy, then sprinkled with salt and fresh thyme, adding savory herbal notes to the snack. Their sweet flavor pairs well with spicy seasonings, making these chips a great complement to meat dishes, salads or just a light snack. Served hot right after cooking to enjoy their rich flavor and airy texture.
1
Peel the carrot and cut it into evenly thin strips using a vegetable peeler, rotating it along its length. Then place them in a dry bowl.
- Carrot: 1 kg
2
Pour vegetable oil into a deep skillet so that the bottom is covered by about 5 cm. Heat the oil to 190 degrees.
- Vegetable oil: to taste
3
Mix a few pinches of salt and crushed thyme leaves in a separate dry bowl and lightly rub them with your hands.
- Coarse salt: to taste
- Fresh thyme: 20 g
4
Carefully immerse carrot strips in boiling oil in batches and fry for one to two minutes, then transfer the browned carrots to paper towels with a slotted spoon — they need to cool for five to seven minutes while the towels absorb the excess oil.
- Carrot: 1 kg
- Vegetable oil: to taste
5
Transfer the ready carrot chips to a plate, sprinkle with a mixture of salt and thyme, and serve immediately.
- Coarse salt: to taste
- Fresh thyme: 20 g