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Carrot Chips with Blackberry Jalapeno Salsa

Want your kids to eat more veggies? Try this dish. The crispy carrots are delicately sweet but still like chips and the salsa is sweet and spicy...just right. This party dish will win rave reviews!

Avocado oil
6 carrots, thinly sliced on the diagonal

Blackberry jalapeno salsa:
2 cups blackberries (thaw if using frozen)
2 jalapeno pepper, roasted over an open flame, peeled, seeded, coarsely chopped
3 cloves fresh garlic, minced
1/2 red onion, finely minced
2 tablespoons red wine vinegar
3-4 tablespoons minced fresh cilantro
Sea salt
Cracked black pepper

Place about 3 inches of oil in a wok or deep sauce pan, over medium-low heat. When the oil is hot (patterns will form on the bottom of the pan), the oil is hot enough to fry. Raise they heat to high and begin frying carrot slices, in small batches, until crisp, about 2 minutes. Remove from oil and drain on a brown paper sack or paper towels. Toss carrot chips lightly with salt. Repeat, in batches, with remaining carrot slices.

While frying carrots, make the salsa – simply mix together all the ingredients, with salt and pepper to taste. You may drizzle with a small amount of oil for added richness. This salsa can be eaten immediately, but is best if made an hour before frying the carrots so the flavors develop.

Makes about 6 servings with chips. 


Vita Bella
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