Tasty carrot chips are baked in a hot oven until crispy. They are wonderful all by themselves or dipped in a creamy sour cream dip.
I love carrots. I really like their crunch and sweetness when they’re raw, whether dipped in homemade ranch or just enjoyed all on their own. But I also enjoy them when they are well-seasoned and cooked. 🥕
These carrot chips are especially good! Roasting thinly sliced carrots in olive oil elevates them from a fairly standard veggie into a truly delicious snack. Even my youngest, the notoriously Picky Eater, likes them.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty 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 1/4-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. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use melted butter.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: Make sure it’s fresh! A stale spice can easily ruin a dish. I actually prefer garlic powder to fresh minced garlic. I feel that it coats the carrots more uniformly.
How to make carrot chips
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. You simply coat thin carrot slices with olive oil and spices.
2. Then roast them in a hot oven until crispy. This should take about 20 minutes in a 450°F oven.
Note that some of the carrot slices will brown faster, depending on their thickness and where they’re places in the pan. Simply remove them and keep roasting the ones left in the pan.
Are they as crispy as store-bought chips?
Unfortunately, they are not. But they ARE crispy, caramelized and very tasty. I would think that to get potato chips crispiness, you would need a dehydrator, not an oven.
How to serve carrot chips
You can serve them as a side dish, or as a wholesome snack. I like dipping them in a homemade spicy sour cream dip – simply mix 1/2 cup sour cream with 1 teaspoon hot sauce and 1/2 teaspoon garlic powder. They’re also good with this Greek yogurt dip or with this homemade ranch dip.
When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 450°F oven. So I often serve them with one of the following:
What about leftovers?
If you have leftovers, they keep OK in the fridge in a sealed container for 3-4 days. But as one might expect, they’re not as good as when served fresh out of the oven. They do lose their crispiness, but not their flavor! Simply reheat them gently, covered, in the microwave on 50% power.
More vegetable chips recipes that you might enjoy
Carrot chips are not the only way of turning vegetables into a tasty crispy snack. Other great recipes that I make often for my family include kale chips, zucchini chips, and eggplant chips.
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Carrot Chips
INGREDIENTS
- 1 lb. thinly sliced carrots, 1/4-inch thick
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Preheat your oven to 450 degrees F. Line two large rimmed baking sheets with parchment paper.
- Spread the carrot slices on paper towels to remove excess water. Transfer them to a large bowl and toss with olive oil, salt, pepper, and garlic powder.
- Spread the carrot slices in one layer on the prepared baking sheets. Bake until browned and crispy, 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.