Name: Baked Carrot Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound carrots (thinly sliced, 1/4-inch thick); 2 tablespoons olive oil (extra-virgin); 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1/2 teaspoon garlic powder

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These carrot chips are baked in a hot oven until crispy. They are wonderful by themselves or dipped in 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 fairly standard veggie into a delicious snack. Ready in about 30 minutes, it's easy to whip them up anytime, as a delicious side dish or an easy snack. Even my youngest, the notoriously 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 and Substitutions

The ingredients needed to make carrot chips.

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

Carrots: Thinly sliced, 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: Melted butter is a good substitute and has the advantage of helping caramelize the carrots thanks to its milk solids.
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 in a hot oven until crispy. This should take about 20 minutes in a 450°F oven. Serve immediately.

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.
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.
Please note that these are not as crispy as commercial chips. To get potato chips-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 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:

Recipe Card

4.96 from 22 votes

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Baked Carrot Chips

These carrot chips are baked in a hot oven until crispy. They are wonderful by themselves or dipped in a creamy dip.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 106kcal

Author: Vered DeLeeuw

Video

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, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder

Instructions

Preheat the 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.

Notes

Please note that these are not as crispy as commercial chips. To get potato chips-level crispiness, you would need a dehydrator, not an oven.
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 evenly.
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 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.

Nutrition per Serving

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

Carrot Chips

Ingredients and Substitutions

Instructions

Recipe Tips

Serving Suggestions

Recipe Card