Carrot Chips

The carrot crop is still abundant even though we have been harvesting for almost every meal for the last couple of months. In an effort to use more of the root vegetable I’ve been trying to make carrot chips for snacking.

I tried adding small amounts of olive oil to coat the slices so salt would adhere to the carrots before putting them on tray for drying but did not care for the oily outcome. The next batch got a spritz of lemon juice mixed with garlic juice before tossing them around to get a full coating of flavor. The outcome was delightfully flavored chips without any oil to contend with.

No matter how big around the thin slices are, when they dry they crinkle up.

The unusual outcome may be because I do not peel the carrots before I slice them and I use an old Salad-Maid vegetable cutter to make the slices all thin and uniform.

This old manual appliance is one of the most useful items I have ever purchased at a garage sale.

My 50 cent purchase has been used for nearly 10 years by me and who knows how long it had been used before that.

I think this makes up for all the little do-dads that I purchased at a good price and found that they were worthless and broken once I had them at home.