A vegetable-forward twist on the iconic salt and vinegar flavor profile, these carrot crisps are soaked in apple cider vinegar and baked until crispy, perfect for snacking or topping salads, soups, and more.
Ingredients
- Cooking spray: 1 pack
- Carrots: 2 piece (thinly sliced)
- Apple cider vinegar: 0.75 cup
- Salt: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F. Lightly coat two baking sheets with cooking spray.
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Using a mandoline or a swivel peeler, thinly slice or shave the carrots. In a bowl, mix together the carrots with the vinegar and let sit for 25 to 30 minutes.
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Using a slotted spoon or tongs, remove the carrot slices from the vinegar, place onto paper towels, and pat dry. Arrange the carrots in a single layer on the prepared baking sheet. Season liberally with salt.
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Bake for 10 to 15 minutes, then remove any carrots that are already crispy and place them on a plate to cool. Continue to bake for another 5 to 10 minutes, or until the rest of the carrots are crispy. Watch them closely and remove pieces as they get crispy to avoid burning. Let the crisps cool at room temperature before adding more salt to taste.
