Name: Baked Carrot Chips
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pound carrots (thinly sliced, 1/8-inch thick); 1 tablespoon olive oil (extra-virgin); 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder

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These carrot chips are roasted in a hot oven until crisp and golden. They're delicious on their own or paired with a creamy dip.

Carrot chips are served in a white bowl.

These chips are so good! Roasting thinly sliced carrots in olive oil elevates them from a standard veggie into a delicious snack. It's easy to whip them up anytime as a delicious side dish or an easy snack. Even my youngest, the Picky Eater, likes them. She refuses roasted carrots, honey-glazed carrots, and steamed carrots, but she loves dipping these carrot chips in sour cream.

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

Carrots: Thinly sliced, about ⅛-inch thick.
Olive oil: Melted butter is a good substitute.
To season: Kosher salt, black pepper, and garlic powder. I prefer garlic powder to fresh minced garlic because it coats the carrots more uniformly.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Coat the carrot slices with olive oil. Add salt, pepper, and garlic powder and mix to coat.

Tossing the carrot slices with oil and spices in a bowl.

Arrange the slices on two parchment-lined, rimmed baking sheets.

The carrot slices are arranged in the pan.

Roast the chips for 15-20 minutes per side at 350°F. Let them cool and crisp on the baking sheet for 5-10 minutes, then serve.

So easy to make! Walnut oil is my go to for veggies and I am so happy with this site. I may need a new mandolin soon. One pound of carrots did 3 baking sheets. Yummy way to start today-Mother's Day!
Tee
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Recipe Tips

Some of the carrot slices will brown faster, depending on their thickness and placement in the pan. Simply remove them to a plate and keep roasting the ones left in the pan.
Please note that these are not as crispy as commercial chips. To get potato chip-level crispiness, you would need a dehydrator, not an oven.
Storage: You can keep the leftovers in a sealed container in the fridge 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 until heated through.

Serving Suggestions

Just like eggplant chips and zucchini chips, carrot chips can be served as a side dish or a snack. As a snack, they pair perfectly with any of the following dips:

When I serve them as a side dish, I like to pair them with a main dish I can cook in the same 350°F oven, such as honey garlic chicken, turkey meatloaf, or beef tenderloin roast.

Recipe Card

4.96 from 23 votes

Baked Carrot Chips

These carrot chips are baked in a hot oven until crispy. They are wonderful on their own or dipped in a creamy dip.

Prep Time10

Cook Time40

Rest Time5

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 79kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ 1 pound carrots - thinly sliced, ⅛-inch thick
▢ 1 tablespoon olive oil - extra-virgin
▢ 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder

Instructions

Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper.
Spread the carrot slices on paper towels and blot them to remove excess water. Transfer them to a large bowl and toss them with olive oil, salt, pepper, and garlic powder.
1 pound carrots, 1 tablespoon olive oil, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
Spread the carrot slices in one layer on the prepared baking sheets. Don't crowd them. Use three pans if needed.
Bake them until browned on the edges and crispy, for 15-20 minutes per side, rotating the pans midway.
If some chips are not yet crisp while others are done, remove the finished ones and bake the rest for a few minutes longer. Watch them closely to make sure they don't burn.
Let the chips cool on the baking sheets for 5 minutes at room temperature. They will firm up as the remaining steam escapes. Serve alone or with your favorite dip.

Notes

These are not as crispy as commercial chips. To get potato chip-level crispiness, you would need a dehydrator, not an oven.
An earlier version of this recipe recommended baking the chips at 450°F, but I have re-tested it following reader feedback and have found that baking for a longer time at a lower temperature works better.
I often use store-bought pre-sliced carrots. However, the advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are a bit too thick, so they're harder to crisp.
Seasonings, especially salt, are just guidelines. Adjust to taste.
You can keep the leftovers in a paper-towel-lined sealed container in the fridge 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 until heated through.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Carrot Chips

Ingredients

Instructions

Recipe Tips

Serving Suggestions

Recipe Card