Crispy Carrots is one of those non-recipes that I thought was more complicated than it is. I had searched on Pinterest for a crispy carrot recipe like one I had seen online. I tried a few, and they were all duds.
So I threw out all of my recipe research and went with what I knew.
The secret to Crispy Carrots
Most of the recipes required some sort of marinade then coating with parmesan cheese. The problem with this method is that crisping food is a process of dehydration. Hence (I love saying hence!) wet marinades don’t produce a crisp carrot.
Also, once they are cooked, carrots are tender and moist. Not crispy. So I had to adjust my expectations on how crispy these carrots would be.
I did order some silicone mats for my oven which I had never used before. They work well and can be used for years. I may try this recipe again with parchment paper for better dehydration. But frankly, I ate so many carrots in testing this darn recipe, I am currently taking a break. I will post an update later!
Just 2 Ingredients
So the trick to making Crispy Carrots is to use just two ingredients: carrots and Parmesan cheese. I used a good quality parm and not the powdered canned stuff. Just me being snobby, but the powdery stuff didn’t seem like it would deliver the right texture.
I think these are a great side dish when you have lots of other things to do in the kitchen. Also, if you are not a motivated or inspired cook, this is your recipe. Not every dish has to be stressful. Sometimes simplicity is the way to go.
So were these carrots crispy? Yes! Not potato chip/pork rind crispy, but tender and sweet with a delicate lace of salty Parmesan cheese. Delicately crispy! These carrots are a new fave!
PrintThe best Crispy Carrot recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
Ingredients
1 large carrot per person (I used 4 carrots)
2 tbsp. freshly grated Parmegiano Reggiano/ Parmesan cheese (15g – per carrot*)
Instructions
Heat your oven to 375°F (190°C). Wash and peel the carrots. Line a baking sheet with parchment paper or use a silicone baking mat.
Slice the carrots into 1/4″ thick slices approximately 2.5″ long (6.3cm). Add the parmesan cheese to a mixing bowl. Toss the carrots in the cheese to coat well. Place the carrots close together on the lined baking pan. Sprinkle over any leftover cheese from the mixing bowl.
Bake the carrots in the oven for about 15 minutes until golden brown. Remove from the oven and cool on a wire rack. Serve immediately.
Notes
*For 4 carrots I needed 60g of freshly grated Parmesano Reggiano
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