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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 106kcal

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

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.

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.