These carrot chips are baked in a hot oven until crispy. They are wonderful all by themselves or dipped in a creamy dip.
Ready in about 30 minutes, it's easy to whip them up anytime - whether you want a delicious side dish or an easy snack.
These chips are so good! Roasting thinly sliced carrots in olive oil elevates them from a fairly standard veggie into a delicious snack.
Even my youngest, the notoriously Picky Eater, likes them. She usually refuses roasted carrots, honey-glazed carrots, and steamed carrots, but she loves dipping these chips in sour cream.
Jump to:
Ingredients
You'll only need a few simple ingredients to make these carrot chips. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Carrots: Thinly slices, about ¼-inch thick. I'm lazy, so I often use store-bought pre-sliced carrots. Obviously, you could simply slice the carrots yourself. The advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are relatively thick.
- Olive oil: This is by far my favorite oil to cook with! It's so delicious. Another tasty option is melted butter.
- To season: Kosher salt, black pepper, and garlic powder. I prefer garlic powder to fresh minced garlic because it coats the carrots more uniformly.
Variations
The best way to vary this recipe is to experiment with different seasonings. Good options include dried thyme, dried oregano, chili powder, onion powder, and ground cumin. You can add ½ teaspoon of any additional spice, but keep the cumin to ¼ teaspoon, as it's quite potent.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to coat the carrot slices with olive oil. Add salt, pepper, and garlic powder and mix to coat.
Arrange the slices on two parchment-lined, rimmed baking sheets.
Roast the chips in a hot oven until crispy. This should take about 20 minutes in a 450°F oven. Serve immediately.
Expert Tip
Some of the carrot slices will brown faster, depending on their thickness and placement in the pan. Simply remove them and keep roasting the ones left in the pan.
Recipe FAQs
They are not. But they are crispy, caramelized, and very tasty. To get potato chips-level crispiness, you would need a dehydrator, not an oven.
Yes, but they won't come out crispy. They'll be more of a sliced carrot-side dish than a crispy snack.
Yes. Instead of olive oil, coat the chips in melted unsalted butter or ghee and a tablespoon of maple syrup. Instead of salt, pepper, and garlic powder, use ½ teaspoon of ground cinnamon.
Serving Suggestions
You can serve carrot chips as a side dish or a snack. They are excellent with any of the following dips:
When I serve them as a side dish, I like to serve them with a main dish I can cook in the same 450°F oven. So, I often serve them with one of the following:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. To crisp them back up, arrange them in a single layer on a parchment-lined baking sheet and reheat them in a 350°F oven for about ten minutes or until heated through.
More Chip Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Baked Carrot Chips
Ingredients
- 1 pound carrots thinly sliced (¼-inch thick)
- 2 tablespoons olive oil extra-virgin
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 450°F. Line two large, rimmed baking sheets with high-heat-resistant parchment paper.
- Spread the carrot slices on paper towels to remove excess water. Transfer them to a large bowl and toss them with olive oil, salt, pepper, and garlic powder.
- Spread the carrot slices in one layer on the prepared baking sheets.
- Bake them until browned and crispy, for about 20 minutes.
- If the carrots are not evenly sliced and some slices are still not crispy, remove the crispy ones to a plate and continue baking for about 5 more minutes to crisp up the thicker slices. Watch them closely to make sure they don’t burn.
- Serve immediately, alone or with your favorite dip.
Video
Notes
- I'm lazy, so I often use store-bought pre-sliced carrots. Obviously, you could simply slice the carrots yourself. The advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are relatively thick.
- I prefer garlic powder to fresh minced garlic because it coats the carrots more uniformly.
- The best way to vary this recipe is to experiment with different seasonings. Good options include dried thyme, dried oregano, chili powder, onion powder, and ground cumin. You can add ½ teaspoon of any additional spice, but keep the cumin to ¼ teaspoon, as it's quite potent.
- A sweet version: Instead of olive oil, coat the chips in melted unsalted butter or ghee and a tablespoon of maple syrup. Instead of salt, pepper, and garlic powder, use ½ teaspoon of ground cinnamon.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. To crisp them back up, arrange them in a single layer on a parchment-lined baking sheet and reheat them in a 350°F oven for about ten minutes or until heated through.
Nutrition per Serving
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Kathryn Phillips
I used store-bought carrot chips. Cooked for about 15 minutes. Tasty. Served with chicken fajita saute and coleslaw.
Vered DeLeeuw
Glad you liked this recipe, Kathryn!