Recipe: St Patty’s Oven Fried Carrot Chips
Before you say it, yes we know the “chips” shown here aren’t what we Americans picture when we use the word. Our chips are more likely to be round and ruffled and come in bags, but since we’re celebrating St Patty’s Day with last week’s Battered Fish recipe and this week’s chips—we’re thinking like the Irish. And the Irish version of chips are cut like our French fries, so their fish and chips look like this restaurant photo with the mushy peas. Yes, mushy peas are a thing in the UK, but we’re skipping them and offering a low-calorie alternative to a roughly 300 calorie serving of french fries—Oven Fried Carrot Chips at only 62 calories for a small serving. And they’re really good!
Here’s all you need to make these easy chips:
Normally we like to offer several helpful tips with our recipes, but this one is so simple that the only one you might need is the advice to cut your carrots into “straws”—really thin so they’ll crisp up. It helps to make your first cut lengthwise so you end up with one flat side on each half. Turn that side to your cutting board for a firmer grasp as you make your thin slices.
Okay, we have one more tip for you: If you’re not watching your calories carefully, you can add a bit of honey when you stir your carrots with the olive oil and spices. These chips are great as described in the recipe, but the honey helps brown the carrot chips and punches up the flavor even more.
For a non-traditional but fun and healthy St Patty’s Day meal, serve your carrot chips along side last week’s Air Fry Fish, slaw and tartar sauce recipes.
Oven “Fried” Carrot Chips
Servings: 2
Ingredients:
3 medium carrots (about 8 oz)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
Pepper
Directions:
Preheat over to 425 degrees. Clean and peel carrots. Remove ends and then cut in half lengthways. Lay each half on its flat side to make it easier to cut. Slice carefully to make French fry length very thin carrot straws.
Add carrot straws to a medium bowl, add spices and oil, and stir to evenly coat the carrot straws.
Line a baking pan with parchment paper, spread the oiled carrots on the pan, and place in oven to roast. Shake the pan or flip carrots halfway through roasting to ensure carrots are evenly cooked. Roasting time is roast is 20-25 minutes or until carrots are tender and slightly charred.
Nutrition per serving: 62 calories, 1g fat, 1g protein