Kids of all ages, including the adult kind, will look forward to this festive side dish. Serve as is or with my unique pomegranate ketchup.
The pomegranate ketchup is so tangy and delicious, you will wonder why you don’t always have ketchup this way.
Always make sure to use a great quality extra virgin olive oil, we love Colavita.
Crispy Carrot Chips with Pomegranate Ketchup
Servings
6 Servings
Ingredients
- Extra virgin olive oil for frying
- 3 medium carrots we like colorful carrots
- Kosher salt
- Garnish: pomegranate arils
- ½ cup favorite ketchup
- ¼ cup pomegranate molasses or Jamie Geller Pomegranate & Honey
Instructions
For the Carrot Chips:
- Using a vegetable peeler, cut thick carrot ribbons (press down a bit harder to get thick ribbons).
- Heat oil to 360°F. Fry carrot ribbons, a few at a time, until crispy and lightly browned (they will continue to crisp up once they cool down). Sprinkle with salt.
For the Pomegranate Ketchup
- Stir ingredients together.
You can make them ahead, but they may need to be reheated in the oven for about 5 minutes and then left to cool to crisp back up.
Can you make the fried carrots ahead of time? Will they stay crispy overnight?
Can you make the fried carrots ahead of time? Will they keep and stay crisp overnight?
Never thought of using carrots this way. Can’t make to make this recipe.