Crispy Baked Carrot Chips: 2 Ways

These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are a delicious and different way to eat your vegetables!

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.

These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are a delicious and different way to eat your vegetables!

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.

Baked carrot chips are crispy, crunchy and a fun new way to eat carrots!

Meet the result of that inspiration: Carrot chips.

Homemade and baked.

One batch sweet.

One batch spicy.

Sweet or spicy baked carrot chips are a fun side dish or appetizer.

And no worries of expiring in the pantry.

The trick to these carrot chips is slicing them super thin. I don’t own a mandolin so while it’s not necessary, a very sharp knife is if you cut them into rounds.

If you’re doing the peels approach you just need a good vegetable peeler.

And then you need to watch them like a hawk as they bake. Seriously, the difference between crispy and burnt when it comes to these carrot chips can happen in a matter of 30 seconds. Stay vigilant and you’ll have crispy, crunchy perfectly baked carrot chips!

They’re a fun snack alternative to potato chips when you’re craving a savory crunch and just a tad healthier. Enjoy!

Looking for more ways to enjoy carrots? Try this creamy carrot soup, Mediterranean carrot salad or, carrot citrus salad.

Crispy Baked Carrot Chips: 2 Ways

Crispy Baked Carrot Chips: 2 Ways

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are delicious.


For Sweet Carrot Chips

  • 1 carrot, sliced very thinly into rounds
  • 1/2 tablespoon melted coconut oil
  • pinch of kosher salt
  • cinnamon (I used about 1/2 teaspoon for a "light" cinnamon taste)

For Spicy Carrot Chips

  • 2 carrots, shaved into peels using a vegetable peeler
  • 1/2 tablespoon melted coconut oil
  • pinch of kosher salt
  • 1/2 teaspoon ground pepper
  • 1/4-1/2 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.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  1. Jennifer @ Peanut Butter and Peppers

    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!

  2. Elle

    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.

  3. Amy Louise

    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!

  4. Laura Dembowski

    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.

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    1. Gina Matsoukas Post author

      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.

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    1. Running to the Kitchen Post author

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

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  12. Averie @ Averie Cooks

    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!

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  20. Leeanna

    Can I make the spicy version in rounds? I’m trying to make these for a person who is very against healthy eating, and I’m thinking if they look too much like a carrot (instead of a round, chip) he won’t even try them. Thank you!

  21. Alyssa

    Hey there,
    Great recipe!
    I tired making these yesterday but unfortunately didn’t get them crispy, still soft in the middle.
    Any tips on how to get them nice and crunchy?

    1. Running to the Kitchen Post author

      Hmm..maybe try leaving them in the oven a bit longer? Just make sure they don’t burn. They need to be sliced as thin as possible either with a knife or even better, a mandolin.

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  24. Rachel

    Can the coconut oil be replaced with something else? We have a coconut allergy in our house but would love to try these if I can find a safe way to prepare them.

    Thank you :)

  25. Trish

    Tried twice…Epic fail….even bought a mandolin slicer to get thin slices….NEVER GOT CRISPY….but an excellent new kitchen tool out of it!

  26. Genelia @myfitnesspulse

    They look a lot like crispy banana chips. They taste awesome in coconut oil. I tried carrot but it remained a bit hard.

  27. Cynthia Yearwood

    I cannot get them crisp. I have tried rounds and peeler types. All I get is burnt flimsy carrots. I cannot get them any thinner than a vegetable peeler. What am I doing wrong?


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