Description
Crispy Smashed Carrots Bites are golden, savory carrot rounds with crisp edges and tender centers. They make an easy vegetarian snack, appetizer, or side dish.
Ingredients
1 pound carrots, peeled and cut into thick slices
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Fresh parsley, chopped, for garnish
Instructions
1. Preheat the oven to 425°F.
2. Place the carrot slices in a large pot and cover them with water.
3. Bring the water to a boil and cook the carrots for 10 to 15 minutes, or until fork-tender.
4. Drain the carrots well in a colander and let them cool slightly.
5. Line a baking sheet with parchment paper and arrange the carrots in a single layer.
6. Gently flatten each carrot slice with a fork or the bottom of a sturdy glass.
7. Drizzle the olive oil evenly over the smashed carrots.
8. Season the carrots with salt, black pepper, garlic powder, and paprika.
9. Bake for 20 to 25 minutes, or until the edges are crisp and the tops are golden.
10. Garnish with chopped fresh parsley and serve warm.
Notes
Cut the carrots into evenly sized pieces so they cook at the same rate.
Do not overcook the carrots before smashing, or they may fall apart.
Drain and dry the carrots well to help them crisp in the oven.
Leave space between each piece on the baking sheet.
For extra crispiness, flip the carrots halfway through baking.
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat in a 400°F oven or air fryer until hot and crisp.
To air fry, cook at 400°F for 12 to 15 minutes, flipping halfway through.
Serve with ranch, garlic aioli, honey mustard, spicy mayonnaise, or yogurt herb dip.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Snack
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg