These crispy baked carrot chips are done two ways. One version is spicy, one is sweet. Both are a delicious and different way to enjoy vegetables!
Last 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. Here’s the funny backstory:
Last Wednesday we were getting slammed with rain and 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. Knowing I couldn’t fall back asleep until I checked, I 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 as 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 when I opened the pantry for something that was hidden in the back 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 becoming inspired to make your own.
These carrot chips are the result of that inspiration.
Why You’ll Love This Recipe
- These crispy baked carrot chips are seasoned just right for a flavorful, tasty treat whether you prepare them with sweet seasonings or savory.
- Kids will love the crunchy texture and sweet taste, making it a fun way to get them to eat their veggies.
- Thin slicing and baking bring out the carrots’ natural sweetness. They’re a healthy snack without the need for a lot of doctoring up.
I don’t own a mandoline 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 happens in a matter of 30 seconds.
Stay vigilant and you’ll have crispy, crunchy perfectly baked carrot chips!
You could also try them in an air fryer if you have one. Or, just make my air fryer carrots which are perfectly tender with crispy golden edges and an equally delicious way to enjoy this vegetable.
Carrot chips are a fun snack alternative to potato chips when you’re craving a savory crunch and just a tad healthier.
For a sweet alternative, apple chips in the air fryer are the ticket!
Ingredients You’ll Need
Carrots: Sliced thinly into rounds or shaved into peels, depending on the version of carrot chips you’re making.
Coconut Oil: Melted and used to coat the carrots before baking. Adds moisture and helps in achieving crispiness.
Kosher Salt: Used to season the carrot chips.
Cinnamon: Adds a light, sweet flavor to the sweet version of the carrot chips.
Ground Pepper: Adds a hint of spiciness to the spicy version of the carrot chips.
Cayenne Pepper: Provides heat to the spicy version of the carrot chips. Adjust according to personal preference.
How to Make These Baked Carrot Chips
First, slice the carrots thinly into rounds or shave them into peels, depending on your preference. Place the carrot slices in a large bowl and toss them with melted coconut oil and your choice of spices until evenly coated.
Arrange the seasoned carrot slices in a single layer on a baking sheet lined with parchment paper and bake to perfection. Pop them into a preheated oven at 425 degrees Fahrenheit and bake for 10-12 minutes, keeping a close eye on them to prevent burning.
Once they’re golden and crispy, remove them from the oven and serve immediately for a deliciously crunchy snack or side dish.
Substitutions and Optional Add-ons
There are so many flavor variations you can play with in this recipe. It really comes down to what you like or what you’re craving. Here are some of our favorite ways to switch things up:
- Olive Oil: Can be used instead of coconut oil for a different flavor profile.
- Onion Powder: Add a savory note by incorporating onion powder to the spice mix.
- Garlic Powder: Enhance the savory flavor by including garlic powder in the seasoning blend.
- Avocado Oil: An alternative oil choice for coating the carrots before baking.
- Cumin: Introduce a warm, earthy aroma by adding cumin to the spice mix.
- Thyme: Incorporate dried thyme for a herby undertone, complementing the natural sweetness of the carrots.
- Oregano: Add a Mediterranean flair with a pinch of dried oregano to the seasoning.
- Chili Powder: Boost the spiciness level by including chili powder in the seasoning blend.
- Paprika: Infuse a smoky flavor by sprinkling paprika over the carrot chips before baking.
- Parsley: Garnish the finished carrot chips with chopped fresh parsley for a pop of color and freshness.
My Pro Tips
Recipe Tips
- Ensure your carrot slices are uniformly thin for consistent crispiness throughout.
- Keep a close eye on your carrot chips while baking as they can quickly go from crispy to burnt.
- If you don’t have a mandoline, opt for a very sharp knife to slice your carrots thinly.
- For optimal crispiness, enjoy your carrot chips fresh out of the oven.
- If you have any leftovers, store them in an airtight container to maintain their crispiness.
- If your carrot chips lose their crispiness, pop them back in the oven for a few minutes to revive them.
- Don’t hesitate to try different spice combinations to customize the flavor of your carrot chips.
Are carrot chips good for you?
Yes, carrot chips are a healthy snack option as they are low in calories and packed with essential nutrients like vitamin A and fiber.
Can I make air fryer carrot chips using this recipe?
Yes, you can make these carrot chips in the air fryer using this recipe. Simply arrange the seasoned carrot slices in the air fryer basket and air fry at 400°F for about 5 minutes until crispy and golden around the edges. Every air fryer is different so monitor them closely to avoid burning and adjust the air frying time as necessary depending on how thin or thick your chips are.
More veggie chip recipes like this to try
Jicama is another great vegetable to make chips out of. Thinly sliced and seasoned with lemon zest and herbs, these make a fun snack.
Slicing baby eggplant lengthwise, you can make crispy eggplant chips. This recipe is made using a dehydrator but it can also work in an air fryer.
You’ll be shocked that these tomato chips are actually made in the microwave. This is one of my favorite things to do with ripe summer tomatoes!
Crispy Baked Carrot Chips
Ingredients
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 Savory 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
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Combine carrots (either rounds or peels depending on which version you’re making) in a medium bowl with coconut oil & spices. Toss to combine.
- Transfer to the baking sheet and arrange in a single layer.
- 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.
- Remove from oven and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
How did I not even know these were a thing????? Brilliant.
Ohmuhgosh. How are you so good at making VEGETABLES look insanely delicious. These carrots are BEAUTIFUL.
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!
Awesome idea, I love it!
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.
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!
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!
Great idea. I LOVE Kale chips so this will definitely be on my “to make” list. Yum!
healthy chip– i’m in!
OMG THE CHILD WOULD LOVE THE SWEET!!!