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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
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