Skip the potato chips and opt for something tastier and made from veggies: Baked Carrot Chips. It’s a tasty alternative that only takes a couple minutes to make in the oven.
For more food ideas, check out all our recipe posts.
I love snacks. After dinner, when we’re watching television, it’s just better with a snack.
But, not every snack has to be something that comes out of a bag from the grocery store. You can make snacks at home, like these Baked Carrot Chips.
Now. Let’s be realistic. These are chips made from carrots. They’re salty and sweet and are fun to eat. But they’re not potato chips. You’re not getting the same level of crispiness that you get from a potato or tortilla chip.
So, if you want to eat potato chips, eat potato chips. If you want a tasty snack that’s fun and different, make these baked carrot chips.
Like I said, if you want potato chips, have potato chips. That’s the only real way you’re going to satisfy that craving.
If you didn’t buy any from the store and you’re in the mood for them, check out our Air Fryer Potato Chips recipe.
Baked Carrot Chips Recipe
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How To Make Baked Carrot Chips:
Pre-heat the oven to 425 F.
Wash and peel the carrots.
Quick note: A large carrot works a little better than a small carrot because you can get more and longer slices out of it. Small carrots are a great option, though, if that’s all you have.
With a sharp knife, slice off the bottom tip at an angle.
Using a mandolin slicer, slice the carrots at an angle.
Add the slices to a small bowl.
Drizzle them with olive oil and salt. Toss.
Spread the carrot chips in a single layer across a silicone baking mat-lined baking sheet.
If you don’t have a silicone baking mat, you can use a sheet of parchment paper instead. I just prefer a silicone baking mat because it’s reusable, so it’s more budget friendly.
Bake for 12 minutes.
Carefully flip them and bake an additional 5 minutes until the edges of the roasted carrot chips start to brown. Take them out a little sooner if you want the edges a little lighter.
Take them out of the oven, add an extra sprinkle of salt, and let them cool slightly before eating.
You can eat them alone, as they are, or pair them with your favorite dip. We really like them with a tzatziki sauce or a whipped feta dip.
Baked Carrot Chips: Frequently Asked Questions
If you have any leftover carrot chips, you can store them in an airtight container at room temperature. They’ll last a couple of days that way. Although, these really cook down, so you don’t get too many chips per carrot. So there’s a good chance you’ll eat all of these in one sitting.
If you don’t want to slice the carrots yourself, you can actually buy a bag of carrot slices in the produce section of the grocery store. You can use those in this recipe instead.
Just keep in mind that those are thicker than if you cut the carrot slices yourself, so the end result is going to be different. You may have to adjust your cooking time as well.
You could definitely put the carrot slices in the air fryer basket instead of an oven and bake them that way. I haven’t tried that, so I’m not sure what time and temperature you would use. So, if you try it, be sure to come back and let us know.
In theory you could definitely fry these instead of baking them, just like you would fry potato chips. This recipe is for baked carrot chips, though.
I love using a vegetable peeler to cut carrots in recipes like our Egg Roll in a Bowl. It’s a great way to add thin slices of carrots to a dish.
However, for this recipe, though, I wouldn’t suggest it. You’re going to end up with a really thin carrot slice. So, instead of getting nice golden brown carrot chips, you’ll end up with burnt carrots. If all you have is a vegetable peeler, then go ahead and use it. Just keep a really close eye on your carrot to make sure they’re not burning on the sheet pan.
We wanted to use really simple ingredients to make this a basic carrot chip recipe. You can experiment from here.
Tajin (a Mexican lime and chili powder seasoning, if you’re unfamiliar with it) would be really great to add a pop of flavor to these. You could also add garlic powder or onion powder to balance out some of the sweetness of the carrots. A sprinkle of parmesan cheese would really compliment the natural sweetness of the carrots too.
Definitely experiment and see what seasoning mix you like best. Let us know it in the comments so I can try it next time.
More Recipes Using Carrots:
This recipe isn’t going to use your entire bag of carrots. So, if you’re looking for ways to finish the bag, check out our Oven-Roasted Carrots recipe. That’s a really delicious side dish for ham, chicken, or whatever main course you’re serving.
If you’d rather use them in something, we add carrots to soups all the time, like our Vegan Kale And Bean Soup and our Leftover Turkey Soup recipes.
Baked Carrot Chips
Skip the potato chips and opt for something tastier and made from veggies: Carrot Chips. It's a tasty alternative to junk food.
Ingredients
- 2 carrots
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
Instructions
- Pre-heat the oven to 425 F.
- Wash and peel the carrots.
- With a sharp knife, slice off the bottom tip at an angle.
- Using a mandolin slicer, slice the carrots at an angle.
- Add the slices to a small bowl.
- Drizzle them with olive oil and salt. Toss.
- Spread the carrot chips in a single layer across a silicone baking mat-lined baking sheet.
- Bake for 12 minutes.
- Flip.
- Bake 5 more minutes.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 104Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 636mgCarbohydrates 15gFiber 6gSugar 6gProtein 1g
Did you try this Baked Carrot Chips recipe? Let us know what you thought in the comments.