These carrot crisps taste salty and sweet, a bit similar to sweet potato fries.
Easy to follow recipe. Came out a bit too thin. Easy to burn and had to cook longer than stated. But tasted nice, used himalayan pink salt for taste. Lovely - 05 Jan 2018
These are a great low calorie, low sugar snack! My recommendation to help those who have trouble with the carrots crisping up would be to lay them out in a single layer on a baking sheet lined with paper towels, lightly salt the slices (I used a mandolin and sliced them diagonally), wait about 20-30 minutes, then place another layer of paper towels on top of the slices to soak up the moisture. Leave the paper towels on for about 10-15 minutes, then continue as directed with the recipe. This technique is helpful with all veggie chips, as vegetables contain high amounts of moisture. I made them twice, using salt and pepper, then again using a bit of brown sugar. I'm going to try soaking them in brandy with brown sugar and cinnamon next. Since carrots are naturally sweet, the sugar amount used should be negligible (about 1 tbs per 4 med carrots). - 18 Mar 2015 (Review from Allrecipes US | Canada)
I must have missed something. I tried the vegetable peeler, as the instructions state; the strips were too thin and stuck together. I then tried the slice side of a grater, but it was way too dangerous for my fingers. I wound up slicing them in the food processor. After tossing with a sprinkle of oil and salt, I spread them in the pan and baked 6 minutes on the top rack then 6 minutes on the bottom rack. They were still raw. I alternated racks for the next 15 minutes and they never "toasted" (I even tried broiling them at the end). They taste like raw, soggy carrot peels. I'm so disappointed as I was hoping for a healthy alternative to potato chips. - 30 Aug 2014 (Review from Allrecipes US | Canada)