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Crispy Carrot Chips with Pomegranate Ketchup

carrot chips

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

  • Duration
  • Cook Time
  • Prep Time
  • 6+Servings


For the Carrot Chips:

  • Extra virgin olive oil, such as Colavita, for frying
  • 3 medium carrots (we like colorful carrots)
  • Kosher salt
  • Garnish: pomegranate arils

For the Pomegranate Ketchup

  • ½ cup favorite ketchup
  • ¼ cup pomegranate molasses


For the Carrot Chips:

  1. Using a vegetable peeler, cut thick carrot ribbons (press down a bit harder to get thick ribbons).
  2. 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

  1. Stir ingredients together.

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