Carrot chips
Carrot chips with Parmesan and yogurt sauce are what you need for a crunchy pleasure without excess fat! We bake them in the oven, preserving the famous crunchiness while avoiding frying. Olive oil adds a light flavor that perfectly pairs with aged cheese and a delicate paprika aroma. With such a snack, you can feel your kitchen turning into a culinary workshop, where the traditions of our cuisine blend with the inspiration of world culinary trends. Yogurt sauce with light notes of lemon and oregano makes the dish balanced and refreshing. It's the perfect choice for those who love to experiment with homemade treats. Every step of this recipe is an amazing opportunity to realize your culinary fantasies. Instead of the usual cheese, try well-known Ukrainian alternatives, and your dish will gain new flavors. Don't be afraid to experiment with spices, as a pinch of rosemary or garlic can make your appetizer a true masterpiece. Achieve culinary perfection by serving chips immediately after preparation, when they are the crunchiest. If you want to keep them longer, proper storage is important — this approach guarantees enjoyment with every piece, no matter the time of consumption.
Variations
- Instead of Parmesan, use a hard Ukrainian cheese like Hutsul or Bukovinian.
- Add dried garlic or rosemary to the spices for a more pronounced flavor.
- Instead of Greek yogurt, you can use low-fat sour cream for a milder taste.
Tenderness Secrets
- Cut the carrots to the same thickness so the chips bake evenly and don't burn at the edges.
- After mixing with oil and spices, let the carrots sit for a few minutes to release juice and get better covered with starch.
- Do not overcrowd the baking sheet, leave small spaces between slices, so the chips don't steam but dry.
Ingredient Tips
- Choose large, juicy carrots with a bright orange color, free from cracks and wilting.
- If there is no corn starch, you can confidently substitute it with potato starch in the same quantity.
- Use thick Greek yogurt without any additives or sugar to get a creamy sauce that isn't too runny.
Nuances
- Watch the chips after 25 minutes of baking, as the time may vary depending on the oven.
- It's better to slightly grease the parchment with olive oil to ensure the chips don't stick.
- Serve the chips best immediately after cooking while they are at their crunchiest.
Ingredients for the recipe
Ingredients
Carrot
3 pcs
NZ Rock Salt 1kg
1 tsp + a pinch for the sauce
Kamis Ground Sweet Paprika 40g
1 tsp
Dr.Oetker Corn Starch 200g
1 tbsp
Zanetti Parmigiano Reggiano Grated Cheese 32% 100g
50 g
Iberica Pomace Olive Oil 1l
3 tbsp + + 1 tbsp for the sauce
Na Zdorovia Greece Yogurt 10% 280g
200 g
Lemon
the juice of 1/3 of a lemon
Kotanyi Ground Oregano 8g
1 tsp
Preparation steps
01
Prepare the oven and baking sheet — Preheat the oven to 180 degrees and line the baking sheet with parchment; optionally, lightly grease it with olive oil. Time: 5 min. Guide: The oven is heated, and the parchment lays flat on the baking sheet without wrinkles.
02
Peel and slice the carrots — Peel the carrots, cut them into thin, elongated circles or slices of equal thickness. Time: 7 min. Guide: Carrot slices are thin, approximately the same size, without thick rough edges.
03
Prepare the chip mixture — Transfer the carrots to a bowl, add salt, paprika, grated cheese, starch, and pour in olive oil. Time: 3 min. Guide: All ingredients are in one bowl, cheese finely grated, spices evenly sprinkled.
04
Mix carrots with spices — Thoroughly mix the carrots by hand or with a spatula so that each slice is covered with oil, cheese, and starch. Time: 3 min. Guide: Carrot slices shine from the oil and are evenly coated with cheese and spices, no dry starch in the bowl.
05
Lay the carrots on the baking sheet — Arrange the carrots in a single layer on the baking sheet, leaving small gaps between the slices. Time: 2 min. Guide: Carrots are not stacked in layers, slices do not touch each other or touch minimally.
06
Bake the carrot chips — Place the baking sheet in the preheated oven and bake for about 30 minutes, checking the browning after 25 minutes. Time: 30 min. Guide: The edges of the chips are dry and golden, the center is pliable or fully crispy depending on the desired texture.
07
Prepare the yogurt sauce — While the chips are baking, mix Greek yogurt, lemon juice, salt, oregano, and olive oil in a bowl until smooth. Time: 5 min. Guide: The sauce is homogeneous and creamy, without lumps of spices, with a pleasant tangy-herbal aroma.
08
Serve the dish — Remove the chips from the oven, let them cool for a few minutes on the sheet, and serve with the yogurt sauce. Time: 5 min. Guide: Chips maintain their shape, easily detach from parchment, crunch upon breaking, sauce slightly cooled.
09
Tip To keep the chips crunchy longer, let them cool completely on a rack and store in a well-sealed container with a paper towel at the bottom, but they are tastiest in the first hours after preparation.
Where to order ingredients
Select the required ingredients in one of the stores
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