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 79kcal

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

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 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 and crispy, for about 20 minutes (start checking after 15 minutes). Rotate the pans midway through baking.
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.
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.

These are not as crispy as commercial chips. To get potato chip-level crispiness, you would need a dehydrator, not an oven.
Some readers have reported that baking the chips at 350°F for 30-45 minutes worked better for them.
I'm lazy, so I sometimes 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 saltiness and sweetness, are just guidelines. Adjust to taste.
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.