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These tasty carrot chips are baked in a hot oven until crispy. They are wonderful all by themselves or dipped in a creamy sour cream dip.
Ready in about 30 minutes, it's easy to whip them up anytime - whether you want a delicious side dish or an easy snack.
I love carrots. I really like their crunch and sweetness when they're raw, whether dipped in homemade ranch or just enjoyed all on their own. But I also enjoy them when they are well-seasoned and cooked. 🥕
These carrot chips are especially good! Roasting thinly sliced carrots in olive oil elevates them from a fairly standard veggie into a truly delicious snack. Even my youngest, the notoriously Picky Eater, likes them.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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Ingredients
You'll only need a few simple ingredients to make these tasty chips. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Carrots: Thinly slices, about ¼-inch thick. 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.
Olive oil: This is by far my favorite oil to cook with! It's so delicious. But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use melted butter.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the chips could end up too salty.
Garlic powder: I actually prefer garlic powder to fresh minced garlic. I feel that it coats the carrots more uniformly.
Instructions
Making these homemade carrot chips is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to coat the carrot slices with olive oil. Then add salt, pepper, and garlic powder. Mix to coat.
Then roast the chips in a hot oven until crispy. This should take about 20 minutes in a 450°F oven.
Expert tip
Note that some of the carrot slices will brown faster, depending on their thickness and where they're placed in the pan. Simply remove them and keep roasting the ones left in the pan.
Frequently asked questions
Are they as crispy as store-bought chips?
Unfortunately, they are not. But they ARE crispy, caramelized, and very tasty. I would think that to get potato chips crispiness, you would need a dehydrator, not an oven.
Can I cook these in a skillet?
Yes, but they won't come out crispy. They'll be more of a sliced-carrot-side-dish than a crispy snack.
Can I make a sweet version?
Yes. Instead of olive oil, coat the chips in melted unsalted butter or ghee plus a tablespoon of maple syrup. And instead of salt, pepper, and garlic powder, use ground cinnamon.
Variations
The best way to vary this recipe is to experiment with different seasonings. Good options include dried thyme, dried oregano, chili powder, onion powder, and ground cumin.
Serving suggestions
You can serve these tasty chips as a side dish, or even as a snack. I like dipping them in a homemade spicy sour cream dip - simply mix ½ cup of sour cream with 1 teaspoon of hot sauce and ½ teaspoon of garlic powder.
They're also good with Greek yogurt dip, ranch dressing, and tahini sauce.
When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 450°F oven. So I often serve them with one of the following:
- Baked chicken breast
- Pesto chicken
- Parmesan shrimp
- Cajun chicken
Storing leftovers
If you have leftovers, they keep OK in the fridge in a sealed container for 3-4 days. But as one might expect, they're not as good as when served fresh out of the oven.
They do lose their crispiness, but not their flavor! Simply reheat them gently, covered, in the microwave on 50% power.
- Eggplant Chips
- Baked Kale Chips
- Baked Zucchini Chips
- Roasted Carrots
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Recipe Card
4.98 from 203 votes
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Carrot Chips
These tasty carrot chips are baked in a hot oven until crispy. Wonderful all by themselves, or dipped in a sour cream dip.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 106kcal
Author: Vered DeLeeuw
Ingredients
- 1 lb. thinly sliced carrots ¼-inch thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of fine salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
Preheat your oven to 450 degrees 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 with olive oil, salt, pepper, and garlic powder.
Spread the carrot slices in one layer on the prepared baking sheets. Bake until browned and crispy, 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.
Video
Notes
*Some brands of parchment paper don't withstand high oven temperatures. To be on the safe side, you can use nonstick foil rather than parchment. Or use parchment marked as safe for high-heat cooking.
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Nutrition per Serving
Serving: 0.25recipe | Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 357mg | Fiber: 3g | Sugar: 5g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kathryn Phillips
I used store-bought carrot chips. Cooked for about 15 minutes. Tasty. Served with chicken fajita saute and coleslaw.Reply
Vered DeLeeuw
Glad you liked this recipe, Kathryn!
Reply
