Tasty carrot chips are baked in a hot oven until crispy. Wonderful all by themselves, or dipped in a sour cream dip.
These chips are so good! Roasting thinly sliced carrots in olive oil elevates them from a fairly boring veggie into a super tasty snack. Even my youngest, the notoriously Picky Eater, likes them. 🥕
Like all root vegetables, carrots are packed with nutrients, but they are high in carbohydrates. So whether this recipe is a good fit for you or not depends on your particular dietary needs.
The ingredients you’ll need
You’ll only need a few simple ingredients to make carrot chips. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Carrots: Thinly slices, 1/4-inch thick. I’m lazy, so I 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.
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. And you can also 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.
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 30 minutes in a 450°F oven.
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.
How to serve carrot chips
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.
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. Reheat them gently, covered, in the microwave on 50% power.
More vegetable chips recipes that you might enjoy
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- 1 lb. thinly sliced carrots, 1/4-inch thick
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
- Spread the carrot slices on paper towels to remove excess water. Transfer to a large bowl and toss with the olive oil, salt, pepper and garlic powder.
- Spread the carrot slices in one layer on the prepared baking sheet. Bake 30 minutes, shaking the pan midway through baking, until browned and crispy.
- 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 5-10 minutes longer, to crisp up the thicker slices. Watch them closely to make sure they don’t burn.