Maple Ancho Carrot Straws
These easy carrot straws are sweet with a hint of heat, crunchy and slightly addictive.
This month’s recipe redux challenge is to dehydrate or otherwise dry the season’s best fruit and vegetables for later use. When I saw the theme, I was a little concerned as I don’t have a dehydrator… yet. I worked with the time and equipment I have. Since this post would go live on the first day of fall, I thought carrot chips would be fun to try.
For this oven version (which I’m calling carrot straws for obvious reasons), all you need is a vegetable peeler and your oven. Get the fattest carrots you can find to get nice wide strips. Wash and peel the carrots, use the vegetable peeler to create the carrot strips, evenly coat with the dressing and bake. The carrot strips will shrink way more than you’d expect. Keep this in mind when adding to the pan.
Here’s a look before…
And after…
Properly dehydrated carrots become shelf stable and can be used for months to come. I won’t claim that these are properly dehydrated but they sure are tasty! They didn’t last long in my house.
These carrot straws are sweet with a hint of heat, crunchy and slightly addictive. Best of all, the recipe is easy.
2 hrTotal Time
Save Recipe
Ingredients
- 1 lb. large carrots, peeled
- 1 T olive oil
- 1 T maple syrup
- ½ t ancho chili powder
- Coarse salt to taste
Instructions
- Preheat oven to 200°F.
- Using a vegetable peeler, slice long thin strips of carrots. Pat dry to eliminate any excess moisture.
- In a small bowl, whisk together olive oil, maple syrup and ancho chili powder.
- Add the maple syrup mixture to the carrots. Toss to evenly coat the carrots with the dressing.
- Spread the strips into an even layer on a parchment-lined cookie sheet. (Don't overcrowd the pan.)
- Sprinkle with coarse salt to taste. Bake for 1 1/2- 2 hours, or until the carrots are dried out and crispy. (Bake time will vary with the thickness of your strips.)
- Allow the carrot straws to cool completely. Store in an airtight container.
Notes
Properly dehydrated carrots become shelf stable and can be used for months to come in soups, stews and other dishes. I won't claim that these are properly dehydrated but they sure are tasty! They didn't last long in my house.
Check out what the other Recipe Reduxers oven dried, dehydrated or cooked up this month!
[inlinkz_linkup id=442141 mode=1]
22 Comments on Maple Ancho Carrot Straws
1Pingbacks & Trackbacks on Maple Ancho Carrot Straws
- […] Dark Chocolate & Tangerines ~ The Spicy RD Layered Veggie Hummus Dip ~ Teaspoon of Spice Maple Ancho Carrot Straws ~ Marisa Moore Nutrition Raw Veggies with Lemon Feta Dip ~ Living Well […]
gretchen | kumquat
September 22, 2014 at 8:14 AM (5 years ago)Marisa
September 22, 2014 at 11:22 AM (5 years ago)Meal Makeover Mom Janice
September 22, 2014 at 11:34 AM (5 years ago)Marisa
September 24, 2014 at 4:35 PM (5 years ago)Liz - Meal Makeover Mom
September 22, 2014 at 12:50 PM (5 years ago)Marisa
September 24, 2014 at 4:09 PM (5 years ago)Danielle Omar -- Food Confidence RD
September 22, 2014 at 3:59 PM (5 years ago)Marisa
September 24, 2014 at 4:30 PM (5 years ago)Min
September 22, 2014 at 4:17 PM (5 years ago)genevieve @ gratitude & greens
September 22, 2014 at 4:49 PM (5 years ago)Mary @ BrightonYourHealth
September 22, 2014 at 5:17 PM (5 years ago)Marisa
September 24, 2014 at 4:27 PM (5 years ago)Karman @ TheNutritionAdventure
September 22, 2014 at 6:02 PM (5 years ago)Marisa
September 24, 2014 at 4:26 PM (5 years ago)Ashley Galloway
September 22, 2014 at 6:56 PM (5 years ago)Marisa
September 24, 2014 at 4:25 PM (5 years ago)Anne|Craving Something Healthy
September 28, 2014 at 12:56 PM (5 years ago)athletic avocado
September 29, 2014 at 5:32 PM (5 years ago)Katie Cavuto
October 3, 2014 at 4:58 PM (5 years ago)Marisa
October 3, 2014 at 7:05 PM (5 years ago)Deanna Segrave-Daly
October 12, 2014 at 8:55 PM (5 years ago)