Ready for a totally crazy recipe that seems like a disaster in the making but… it is actually pretty delicious? I cannot take any credit for it, first saw it in the fun blog Hungry Happens. I made a few adjustments and share with you my version.
CRISPY CARROT CHIPS
(adapted from Hungry Happens)
6 oz shredded parmesan cheese
3 large carrots, peeled
olive oil spray or 1 tablespoon olive oil
salt and paprika to taste
Heat your oven to 400℉. Line a half-baking sheet with parchment paper.
Sprinkle the parmesan cheese on the paper to form an even layer. Slice your carrot into medium thickness coins, around 1/8 inch thick. Place them on top of the parmesan cheese to form a uniform layer. It is best if they touch and you have just a little space between the pieces. LIGHTLY brush the tops with olive oil (or use olive spray, see my comments) and season with salt and paprika to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips using scissors.
ENJOY!
to print the recipe, click here
Comments: In our grocery store, we find pre-shredded Parmigiano cheese in 6 oz bags, so that’s what I opted to use in this recipe. But let me advise you to grate your own instead, which is not that hard and as Eha mentioned in her comment, a healthier option! Do as I say, not as I did….. In the original Hungry Happens version, she brushes the top of the carrots with olive oil and I thought it would be too much work, so I used a spray. I now believe that it might be best either to do as she recommended, or lightly spraying the slices of carrots before laying them on the cheese layer. Spraying the olive oil all over made the cheese component a bit greasy. So consider that. I will be making it again, but was so excited about this recipe, I decided to share it right away.
The cheese layer, if left unprotected by carrots, will darken quickly. Use as many carrots as you can to cover it all to the edges. I used scissors to cut the “chips” and like the way that looked. Super unusual recipe indeed, but I am sold! We had it alongside grilled salmon, courtesy of the husband, and steamed broccoli. Now, do you want to know something truly amazing? Leftovers were great enjoyed FROM THE FRIDGE, standing up. I am not even remotely ashamed.
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Bewitching Kitchen 
Yum! So easy too… thanks Sally!
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you are welcome!
hope you give this one a try…..
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That certainly is different and appetizing and looks SO good together with the salmon and broccoli – the textures would make it different! (Don’t kill me – check the back of your pre-shredded cheese for the ingredients and don’t use the brand if there are any non-food sounding additions . . . my last lecture just now 🙂 !)
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so many battles to fight! And meanwhile, many who are scared and mindful of chemical additives and food dyes, will drink half a bottle of wine daily🤣. The alcohol industry and the complacency of society with it is a serious issue, but people are more than happy to look the other way. Women are now one of their main targets, the mid thirties to mid forties age bracket for advertisement. But I digress….
as to the cheese, best is to definitely grate it from a real piece but sometimes I do choose the easy way🤣🤣🤣🤣
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Can you compare the two as far as damage done is concerned? Jesus Christ supposedly was a wine drinker as the local water was not potable – naturally too much of anything will cause problems . . . but wine is actually allowed in the socalled Mediterranean diet (I don’t believe in any with that last word!) whereas all the chemicals now added to almost everything prepared we buy , ie UPF products, methinks it has now been well proven that the latter plus the seed oils we got used to some 40-50 years back are responsible for the current obesity and inflammatory problems and the hugely increased dementia numbers in the western civilizations. I was a foodie born-and-bred but am slowly but steadily looking a every label these days and can feel a noticeable improvement to how things were but year or two back 🙂 ! ? As far as the cheese is concerned the chemicals added to keep the shredded product from clumping are not meant to be natural or healthy :)! Hugs and sorry for ‘all that’ – you are the expert !!!
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wine has been around forever, alcohol has been around forever, and I do not think it will go away. But make no mistake, alcohol is a toxin, and the more unbiased research is done on the subject, the more we become aware that the benefits of drinking are not really there. But the power of the alcohol industry is no different from the tobacco industry of the past – and we as a society are pretty much if not addicted “dependent” on alcohol to have fun, to relax, to “have a good time” – making it much much harder to tackle. I worry that women are getting hurt by it. You see tv shows, and every woman in that age bracket I mentioned, has a bottle of wine in front of her, and a full glass – quite often she might be sitting at a table alone – it is a clear message, subliminal but there. I despise it.
Alcohol and breast cancer – the data is out there and clear. So many women might be affected because of it, and so many will lose their life.
but my thoughts on this are in this old post that I should probably re-visit in light of much more recent data published form meta studies…
https://bewitchingkitchen.com/2016/12/29/the-complicit-conspiracy-of-alcohol/
and no, I do not advocate zero drinking – but I think what many people consider moderate drinking might not be quite what they do! 😉
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by the way, I edited the post, because I do find your comments totally valid, I just have this serious problem with the neglecting of alcohol toxicity by society as a whole and it bother me immensely!
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As you are aware I am still studying ‘food as medicine’ on a tertiary level quite seriously – yes, there is more of a ‘?’ as to wine’s supposedly positive aspects during the past years, BUT, to me, it is a ‘natural’ poison, not a manmade one, the body does not know how to deal with. Marrying food with wine is still one of the biggest joys of my life. Yes, its usage may have cost me my right breast nearly two decades back . . . but I was in business for over three decades where, at my directorial across-the-world level, most decisions were made over 3-4 hour hugely enjoyable lunches and dinners with more spirits/wine hugely enjoyably consumed than you would believe. Both my husbands being wine connoisseurs you can imagine the weeks’ long spare-time trips just to try and test – am smiling and NOT sorry 🙂 ! But these days a lot more careful because of the needed painkillers. We all have our stories and I shall read your post asap – thanks !!!!
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A quick read of yours later – and thanks, shall go back > we are different in this > I drink wine to marry it with food > it is like horse/carriage, fork/knife et al . . . I often cook with wine and feel hugely unhappy if it I cannot enjoy the same . . . it is what one is used to > I would not ‘feel’ any effects bar enjoyment with 3-5 glasses at a meal at all . . . yes,, that is not wise longterm 🙂 🙂 :)!
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well, the idea that natural compounds are inherently better than artificial ones is actually known as “Appeal to Nature Fallacy” – and is quite a powerful movement. Snake venom is natural, so are poisonous mushrooms – many synthesized compounds are “better” in terms of purity and efficacy than natural ones, so it’s all dependent on a case by case scenario. As to alcohol, the truth is humans evolved to NOT like alcohol – the taste is very objectionable to 99.99% of human beings when they first taste it – but we are told – by friends or family members once we get to “proper drinking age” to just keep trying and we will develop a taste for it – at some point, the effect of initial euphoria takes over and we start to “love it” but in reality our organism is built to not like the taste because it is a toxin. Again, I don’t see the dependence on alcohol as something that will go away, but I find that ignoring it or trying to act as if it is not a big deal at all because most people are using it regularly, is not quite right…
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Well, I have never had a dependance – just loved it from age 4 or so 🙂 !
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that is priceless!!!! 😉
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I’m so glad I found your blog, Sally. Such lovely stuff!
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Wonderful to have you here!!! hope you find stuff to inspire you!
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i have seen many versions of this on social media lately but with cheese and onion. sounds so delicious!
cheers
sherry https://sherryspickings.blogspot.com/
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I don’t know how I had never seen that, after I blogged about it, it started popping in my feed, from all sorts of sources, so indeed it’s a popular method!
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