Candied Carrot Chips

Name: Candied Carrot Chips
Yield: makes 24 chips
Ingredients: 1/2 cup pure maple syrup, preferably grade B; 1 slender carrot, peeled and sliced into 24 very thin rounds

January 24, 2012

Recipe information

Yield
makes 24 chips

Ingredients

1/2 cup pure maple syrup, preferably grade B

1 slender carrot, peeled and sliced into 24 very thin rounds

Preparation

Bring maple syrup to a simmer in a saucepan over medium heat. Working in four batches, add carrot rounds to pan, and submerge to coat with syrup. Cook until edges curl and centers are slightly translucent, about 2 minutes. Using a slotted spoon, transfer to a sheet of parchment paper, and flatten with a spatula. Let cool completely. Carrot chips can be stored up to 3 days at room temperature in an airtight container.

Martha Stewart's Cupcakes

TagsCarrot Root Vegetable Vegetable Dairy Free Gluten Free Nut Free Simmer Cookbooks

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