These carrots come out crispy, sweet and salty and are great to top a salad, an entree or just to snack on.

This recipe is what I remembered reading from “Tasting Table.com” and is called Root Vegetable Chips. The Chef that came up with this recipe saves the pealed skins from all root vegetables that are pealed in her restaurant and turns them into the “chips” to garnish plates.

I only tried this recipe with carrots so far.

The recipe is very easy to do but I think it will vary depending on the vegetable you use and your peeler. I liked the way the carrots came out, extremely crisp.

Set your oven to 225 to bake.

Put 6 cups of water and 2 cups of sugar on medium high heat.

Using a vegetable peeler peel as many carrots as you like. (I peeled 6 large carrots)

When the pot boils add the carrot peels and let boil 1-2 minutes.

Remove the peels from the boiling liquid and dry them on a towel.

Spread the peels out on a silicone mat lined pan and sprinkle with salt. (I used a parchment lined pan and that worked well for carrots) I don’t think salt will stick to the carrots if you forking wait to salt them at the end because of how crisp they get. The salt might just fall off.

Bake around 2 hours at 225 degrees (my batch was perfect in 2 1/2 hours)

Serving Suggestion

Forking Good!