Trying this right now. Twenty minutes to go until 60 min. total. Oven is at about 435. Hope they're good. I already finished the dried carrots I ordered!
11
Carrot Fries
Started by lisita15, May 14 2009 05:53 AM
48 replies to this topic
#42
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Posted 09 February 2011 - 07:35 PM
Thanks to everyone that has posted about carrot fries!
Here is one way for a sweet version.
Mix baby carrots in a bowl with Splendra & Pumplin Pie Spice
Pour unto a foil lined pan with PAM
Bake at 400 - 30 minutes turn & about 30 minutes more.
Yum!
Here is one way for a sweet version.
Mix baby carrots in a bowl with Splendra & Pumplin Pie Spice
Pour unto a foil lined pan with PAM
Bake at 400 - 30 minutes turn & about 30 minutes more.
Yum!
#43
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Posted 27 April 2011 - 01:58 PM
bump.
Blessings,
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Rare Jules Blog
My affirmation for the week:
I love the way I feel when I take good care of myself. 05/25/11
"You can either give up, give in or give it your all" ~author unknown
Since the beginning, 06/06/10:
Created by MyFitnessPal.com - Free Weight Loss Tools
06/06/10 261.8
01/13/11 250.0 ** Starting over
01/16/11 246.5
01/23/11 242.2
01/30/11 239.6 ** Armband arrived. :)
02/02/11 Quit Smoking! :) :) :)
02/06/11 235.0
02/13/11 232.8 ** 15 inches lost
02/20/11 228.8 ** HALFWAY :) :) :)
02/27/11 225.4
03/06/11 223.4 ** Starting DOMOs this week
03/13/11 219.8
03/20/11 215.0 ** 25 inches lost
03/27/11 214.6 ** Smallest loss ever. :(
04/03/11 211.2 ** Past the 50lb lost mark :)
04/10/11 210.6
04/17/11 204.2 ** 30 inches lost
04/24/11 201.6
05/01/11 200.2
05/09/11 202.2 ** A gain. :( Switched to evening weigh ins. Mother's Day Mexican lunch.
05/16/11 198.6 ** Welcome to Onederland!! Woohoo!
05/23/11 199.0 ** Another gain, even if a little one. :( :(
#44
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Posted 04 June 2011 - 12:50 PM
Im gonna try this tonight to have with my rising crust pizza.
#45
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Posted 05 June 2011 - 10:15 AM
I tried this last night and they burned. I only did the first 30 mins also. I was wondering if you cut them too thin do they cook quicker or should I try to cut them thicker? Like I said, I had it at 425 in the over for only 30 mins and they were black. Any help with this would be much appreciated.
THANKS!
THANKS!
#46
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Posted 07 June 2011 - 12:28 PM
I'm wondering the same thing. How do you keep them from burning to a crisp? I've tried 3 times and I get a burnt mess. I tried baby carrots and they were mostly edible and I tried carrot chips twice and had to throw them out.
#47
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Posted 11 June 2011 - 05:13 AM
Lizzy408, I tried them again. I used the baby carrots on 350 for 90 minutes. However, what I did different was not use my convect oven. I don't know if you have a convect oven and that's what you were using but when I turned that off it made a world of difference. Hope this helps.
#48
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Posted 17 July 2011 - 10:28 PM
This recipe's been a bit of a hit and miss for me. I'm trying to vary the following to try to perfect this recipe. Maybe some of you have already tried to vary the following?
- the size of the carrots
- whether to parboil the carrots first (if you parboil the carrots for 30s before you stick them in the oven you cut down on the time needed by a LOT, but I wonder if parboiling would cause the carrots to turn out soggy, even though I made sure to dry the carrots first before adding PAM)
- the type of PAM (I'm using PAM olive oil but I'm thinking of switching to PAM canola oil b/c canola oil may have a higher smoke point than olive oil and therefore less likely to burn the carrots)
- oven temperature
- time in oven
Anyways, if you guys have some advice on what has worked or not worked for you that would be great. Thanks again for whoever it is that posted this thread!
- the size of the carrots
- whether to parboil the carrots first (if you parboil the carrots for 30s before you stick them in the oven you cut down on the time needed by a LOT, but I wonder if parboiling would cause the carrots to turn out soggy, even though I made sure to dry the carrots first before adding PAM)
- the type of PAM (I'm using PAM olive oil but I'm thinking of switching to PAM canola oil b/c canola oil may have a higher smoke point than olive oil and therefore less likely to burn the carrots)
- oven temperature
- time in oven
Anyways, if you guys have some advice on what has worked or not worked for you that would be great. Thanks again for whoever it is that posted this thread!
#49
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Posted 24 November 2011 - 12:07 PM
These sound so good cant wait to make them.
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