I Wouldn’t Say I Cheated On My Most Recent “Chopped” Cooking Challenge… But I Did Stretch the Rules

My office does a fun “Chopped”-inspired cooking challenge, where they provide a list of three secret ingredients, and we use them to make a dish over the weekend. I’ve done it twice before (read the posts here and here)… but this time, I had to stretch the rules a little bit. But I ended up with a delicious late night snack, since that was the category.

Crunchy carrot chips! I’ve been wanting to make these ever since I ate a bag of store-bought carrot chips a few weeks ago. This “Chopped” challenge provided the perfect opportunity.

For the challenge, we were supposed to use three ingredients: bread crumbs, avocado, and salad dressing. My problem: I didn’t have any avocados. And I didn’t want to go to the store because 1) we’re still in lockdown, and 2) there’s a good chance that the avocados at the store wouldn’t be ripe enough to use anyway.

Luckily, I had a workaround. This is where the rule stretching comes in. There’s a bottle of Avocado Green Goddess salad dressing in the fridge. I checked the ingredients list, and there’s actual avocado in it. It goes against the spirit of the challenge, probably, but this one bottle technically checks two of the boxes on the secret ingredient list!


I’d use that salad dressing as a dipping sauce. But first, I sliced the carrots, thinly on the diagonal, to get the biggest chips I could.

They went into a mixing bowl, along with a generous sprinkles of cumin, turmeric, paprika, a few teaspoons of fresh parsley, and a splash of olive oil.

I also added a couple tablespoons of the Panko break crumbs, as well as a couple tablespoons of grated Parmesan cheese, and tossed everything together.

I laid them out in neat little rows on a baking sheet, spritzed with non-stick spray.

They went into a 425-degree oven for about 20 minutes, and I flipped them halfway through. I actually should’ve taken them out a couple minutes before I did, because a couple got burned… but most of them turned out great!

While they were cooking, I added a little bit of hot sauce to the avocado green goddess dressing, just to give it a little kick.

Once the carrot chips came out, they were ready to be eaten!

These guys shrink up like crazy in the oven, so even if you start with a ton of carrot slices, you won’t end up with tons of carrot chips. Oh, and see? Here are the casualties:

The rest, though, were delightful. Crunchy, spicy, and good texture from the cheese and bread crumbs. The dipping sauce was both refreshing and bold.

Keep this idea in your back pocket for when you want a delicious and healthy snack idea!

Keep it up, David!


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