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carrot stix

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Now you can munch on these crispy carrot stix , instead of plain carrot sticks.Delicate and delicious! You need a vegetable peeler to make these paper thin stix as a healthy snack or a garnish for your next salad. The carrot slices shrink quite a bit when baked, so buy the thickest carrots you can find to end up with wider, sturdier stix.

(1 rating)
yield 2 servings
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For carrot stix

  • 2 lg
    wide carrots.peeled
  • 1 1/2 tsp
    olive oil more or less
  • 1/4 tsp
    plus 1/8 teas. kosher salt
  • 1 pinch
    black pepper
  • original ranch dressing, for dipping

How To Make carrot stix

  • 1
    Heat oven to 350^ and arrange the racks to divide the oven into thirds.
  • 2
    Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler of mandolin. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
  • 3
    Place the strips in a single layer on 2 baking sheets- the strips can be touching but should not overlap.
  • 4
    Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes.
  • 5
    Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing. Store in airtight container for up to 5 days when making more.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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