Skip to main content
Epicurious
Cookbooks

Candied Carrot Chips

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

  1. 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
TagsCarrotRoot VegetableVegetableDairy FreeGluten FreeNut FreeSimmerCookbooks
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.