New crush: WASABI CARROT CHIPS

carrot wasabi chipsAfter receiving a huge bag of carrots from my copain this Saturday, I had to figure out something to do with them.  Given I’m allergic to eating them raw and their skins, these things were getting peeled.  And put under some heat.

With leftover homemade hummus sitting in my fridge, and a hankering for something snack-worthy after a late-night run, I played with wasabi powder and my new orange presents.  I’ve now a new food crush.

raw wasabi carrot chipsWasabi Carrot Chips

Ingredients: about 3 large carrots, 1-2 tbs. high heat oil, 1-2 tsp. powdered wasabi (depending upon how much you like wasabi), 1/2 tsp. paprika, 1/4 tsp. sea salt+more to taste

Method: Pre-heat oven to 325 degrees Fahrenheit (140 Celcius).  Wash then peel carrots, cut them into thin strips 3″ long (about 8 cm).  Toss with oil, wasabi powder, paprika, and 1/4 tsp. sea salt.  Spread out with no overlap on a baking sheet (lined with silicon or parchment paper is easier and provides more uniform cooking.)  Bake for about 8-15 minutes, depending on your carrots and your oven, until edges have begun to brown and just started to turn dark brown on the thinnest pieces.  Remove from oven, let cool on a paper-towel lined surface until crispy (about 15-20 minutes).  Add more salt if you think it needs it.  This makes a small bowl of chips.

wasabi carrot chips and hummus<–They’re amazing with hummus.

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Filed under dairy bubble, nut bubble, recipes, vegan

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