carrot chips

You’ve heard of hash browns? The popular breakfast dish consists of potatoes, browned in a pan, stovetop. This morning I made a variation using large slices of carrots: a sweet beginning to this October week.


serves 2


3-4 carrots

3 Tablespoons sesame oil

a few pinches sea salt (I used Himalayan pink here)


Trim the ends and remove any tiny hairs from the carrots. Rinse them and slice them into paper-thin ovals.


Heat a cast iron or stainless steel skillet for about 3 minutes. Add the sesame oil and the carrot slices.


Brown them on both sides (the thicker the slices, the longer they’ll take to cook, but it should take about 2 minutes on each side); remove from the pan and dredge on a plain (not printed, if possible) brown paper bag.


Sprinkle with sea salt and serve.

©Nancy Wolfson-Moche 2013