Crispy baked carrot chips: 2 ways

Crispy baked carrot chips, two ways. One version is spicy, one is sweet.
baked carrot chips

If you follow me on facebook you might’ve already heard about this, but Saturday afternoon I found myself knee deep in my pantry scrubbing 4 day old sticky “light syrup” from an exploded can of mandarin oranges off the walls, shelves, door and other food items it attacked.

Now, I don’t actually eat canned fruit (especially the kind with “light syrup”) so that gives you an idea of how old this thing was. And yes, it was expired, but only by 2 months.

Last Wednesday we were getting slammed with rain & wind overnight. The kind that wakes you up and keeps you up. There were flood warnings posted and when I was awoken at 4:33am by it all, I sat there in bed freaking out about our basement which has the tendency to flood and thinking about how I have no idea how Ulysses rigged the last sump pump we installed after the first one burnt out and what the hell I was going to do if that all happened again while he was gone. So I finally got the courage to go check on it around 4:45am and trekked down to the basement to luckily find it dry as a bone.

On the way back up the stairs though I heard this ridiculously loud “POP”. I had no idea where it came from, I was half asleep and the winds were so strong I just assumed it had to be something outside and went back to bed.

Fast forward 4 days later, I’m opening my pantry to eat ALL THE CHOCOLATE since it’s the day after the paleo challenge ended and I come face to face with a shriveled up mandarin orange sitting on top of a package of dates.

That’s weird, I think.

Then I look at the walls and notice weird orangey drips everywhere.

And then, about 3 seconds later it all comes together in my head.

Mandarin orange can = loud pop at 4:45am.

1. gross

2. how did I not notice this for 4 days when I open my pantry approximately 27 times a day?

3. clearing out your entire pantry to clean mandarin orange syrupy walls has exactly 1 benefit…finding a stale bag of veggie chips and getting inspired.

crispy baked carrot chips

Meet the result of that inspiration.

Homemade, baked.

One batch sweet. One batch spicy.

spicy and sweet carrot chips

And no worries of expiring in the pantry.

5.0 from 1 reviews

Crispy baked carrot chips: 2 ways
Prep time
Cook time
Total time
A crispy, healthy vegetable chip.
Serves: 2
Sweet carrot chips
  • 1 carrot, sliced very thinly into rounds
  • ½ tablespoon melted coconut oil
  • pinch of kosher salt
  • cinnamon (I used about ½ teaspoon for a “light” cinnamon taste)
Spicy carrot chips
  • 2 carrots, shaved into peels using a vegetable peeler
  • ½ tablespoon melted coconut oil
  • pinch of kosher salt
  • ½ teaspoon ground pepper
  • ¼-1/2 teaspoon cayenne pepper (depending on heat preference)
  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.
  3. Transfer to the baking sheet and arrange in a single layer.
  4. Bake for 10-12 minutes, watching carefully. Chips can go from crispy to burnt in as little as a minute since they are so thin.
  5. Remove from oven and serve immediately.


share it on →
Facebook Twitter Pinterest Email Stumbleupon


  1. 1


  2. 2

    healthy chip– i’m in!

  3. 3

    Great idea. I LOVE Kale chips so this will definitely be on my “to make” list. Yum!

  4. 4

    I hate, when their are explosions in the pantry! I found a bottle of brown rice syrup tipped over and it leaked out halkf the jar and that was a horrible mes. I’m just thankful there were no ants! I recently got a bag of dried carrots and I loved them! I thought they were odd, but sweet and addicting!! I am so excited that you mae this recipe, because I wasn’t sure if I could make carrot chips! I am making these when I get home from work!! Thanks for the great recipe!

  5. 5

    These are gorgeous. They remind me of those sweet potato/taro root blend of chips (I am blanking on the brand). I’d say your mess was worth it for the inspiration for these!

  6. 6

    I have been meaning to make carrot chips since Gabby first posted about them a couple of weeks ago.. thanks for the reminder. Gonna do it today.

  7. 7

    Awesome idea, I love it!

  8. 8

    These look so fantastic! I tried carrot chips once and they weren’t great. I think I need to make them thinner, like your strips. Pinning to try again!

  9. 9

    Ohmuhgosh. How are you so good at making VEGETABLES look insanely delicious. These carrots are BEAUTIFUL.

  10. 10

    How did I not even know these were a thing????? Brilliant.

  11. 11

    OKAY SO THIS IS awesome. So awesome I didn’t turn off the caps lock. I had no idea you could turn carrots into chips!

  12. 12

    LOVE the idea of carrot chips!!

  13. 13

    Beautiful photos! YUM cinnamon and carrots! What a great idea!!

  14. 14

    Well, this looks a-freaking-mazing.

  15. 15
    Amy Louise says:

    Do you have to use coconut oil? Would olive oil or canola oil work instead?

    These look so good, can’t wait to try them!

  16. 16

    I love the spicy carrot chip idea. I recently did zuchini chips in a similar way, but carrots would be even better! Yummy.

  17. 17

    These look and sound incredible, not to mention super healthy. I love vegetable chips and will have to give these a try! The story about the mandarin oranges sounds totally like something I’d do. I hear noises all the time and think that’s weird, but can’t find the source. I’m in the pantry all the time too, but it’s so full it’s hard to keep track of everything.

  18. 18

    Maybe a silly question, but I want to make these today and don’t have any parchment paper. Any suggestions??

  19. 20

    Stupid question….should they be crispy like a chip. Mine were soft did I not cook long enough?

    • 21
      Gina Matsoukas says:

      most should end up crispy, not really soft. It’s all about how thin you can slice the carrots though. try a little longer or broiling at the end to crisp up maybe if they’re turning out soft for you.

  20. 22

    Really love this recipe! Do you have any idea how long these would keep in an air-tight container?

    • 23
      Running to the Kitchen says:

      They’ll keep for a few days, but they most likely won’t stay crispy. They’re definitely better off eaten immediately.

  21. 24

    I made both versions and they were so tasty! I am not ashamed to admit that I ate the little slices by the handful :)

    Thanks for sharing the recipe, Gina! I blogged about them here:

  22. 26

    I just saw River make these (via her pics on FG and then came running over here) – Gorgeous, Gina! Pinned! What a great way to get healthy chips and get them CRISPY and I take it you actually sliced them, no mandolin, for the rounds? And that you used a peeler for the peels? Just double checking since I have a mandolin phobia and I have messed up my fair share of stuff like this :) Pinned!


  1. [...] carrot chips, however, did not get such a warm welcome. I only made the sweet chips because I didn’t have [...]

  2. [...]  Crispy Baked Carrot Chips ~ Baked sliced carrots make a wonderful crispy snack with the added perk of being healthy!  {wink} [...]

  3. [...] For the chips, this was my inspiration: Running to the Kitchen: Crispy Baked Carrot Chips 2 ways [...]

  4. [...] Baked Carrot Chips: This looks like an easy recipe with only a few ingredients. We like to make carrot [...]

  5. […] Google search later, and I found this recipe. In a nutshell, slice up your carrot rounds super thin via a mandoline (link goes to the one I own, […]

  6. […] choices for snacks.  It hit me that I should try to make carrot chips (or shavings)!  I found a recipe and then adapted it.  Here is my […]

  7. […] For the chips, this was my inspiration: Running to the Kitchen: Crispy Baked Carrot Chips 2 ways […]

  8. […] Crispy Baked Carrot Chips – Running to the Kitchen […]

  9. […] Recipe and Photo credit to […]

  10. […] Crispy Baked Carrot Chips | Running to the Kitchen […]

  11. […] Recipe & Photo credit to […]

Speak Your Mind


Rate this recipe: