Baked carrot chips are the addictive snack you didn’t know you needed. They’re ultra-simple to make and have just a handful of ingredients. So like…what are you waiting for?
I’m the worst at “treat yo self”. Sometimes after a long day I get to the train station and think, “you know what I’m gonna do? I’m gonna treat myself to something tasty!” The Dutch do have some damn good treats after all. But I inevitably end up with either a green juice or a bag of veggie chips or some compromise that is decidedly not treating yo self.
But one such bag of veggie chips, a blend of baked beets, parsnips, and carrots, was no compromise at all. It was so good. It defined treating yourself. It set the bar for all future chips, going where no vegetable had gone before.
Naturally, I came home, dug out my mandolin slicer, and got to work. These Baked Carrot Chips were the crispy, addictive result. Lightly seasoned and briefly baked, they’re a snack that are quick to make (and vanish even quicker).
Here’s what you’ll need
- Carrots: Aim for a larger carrots, which will be easier to slice into chips. Any color carrot should do the job!
- Oil: Just a touch of oil will help these carrot chips crisp up in the oven (or air fryer).
- Salt: Carrots are naturally sweet, so a sprinkle of salt will balance them out.
How to cut carrots into chips
I highly recommend using a mandoline slicer set to the thinnest setting to slice these carrot chips. It makes the prep work infinitely easier and quicker!
Then you’ll need to decide what shape to make your chips. There are a few options here:
- Long chips: These keep their shape the best while cooking. Simply cut the carrot lengthwise rather than into rounds.
- Oblong chips: Hold the carrot at a diagonal to the mandoline slicer, making oblong, oval-shaped chips. These also hold their shape relatively well when cooking.
- Circular chips: These curl up into tiny balls when cooking (see the photo below, top right). While they are tasty, these carrot chips are better suited as salad croutons!
Let’s Cook!
To cook your carrot chips, start by patting them dry very well with paper towels. Toss them to evenly coat with oil, then spread into a single layer on a parchment-lined baking sheet.
Bake for about 30 minutes at 300°F (150°C). Flipping the carrot chips over halfway through cooking will help them to become ultra crispy, while also reducing the amount that they curl up.
Flavor your carrot chips
While these chips are delicious with just a sprinkle of salt, you can take it to the next level and add some of our favorite spice combos! Here are a few ideas (originally used to season popcorn, but great on carrot chips!):
Ranch Seasoning: ½ tsp dried dill, ½ tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp pepper
Dorito Seasoning: 2 Tbsp nutritional yeast, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ¼ tsp salt
Taco Seasoning: 1 Tbsp taco seasoning, 1 Tbsp nutritional yeast
Coconut Curry Seasoning: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp salt
Check out more of our favorite air fryer snacks!
Ingredients
- 1 carrot
- ½ tsp olive oil 2 mL
- ¼ tsp salt
Instructions
- Prep: Preheat oven to 300°F (150°C). Thinly slice carrot into chips using a mandolin slicer. Firmly pat dry with paper towels. Toss to coat with oil then spread onto a parchment-lined baking tray.
- Bake: For about 30 minutes, flipping the carrots over after 15 minutes to promote even cooking and crisping. Carrots are done when mostly crispy – they will continue to crisp up as they cool.
Tips & Tricks
- Store in an airtight container or brown bag for a week. To keep chips crispy, add a paper towel to the container to absorb moisture.
- Make it in the air fryer by cooking in a single layer at 300°F (150°C) for 15 minutes, flipping as needed.
- Add flavor to your carrot chips with these spice ideas, simply sprinkling the spices on after cooking.
- Ranch Seasoning: ½ tsp dried dill, ½ tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp pepper
- Dorito Seasoning: 2 Tbsp nutritional yeast, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ¼ tsp salt
- Taco Seasoning: 1 Tbsp taco seasoning, 1 Tbsp nutritional yeast
- Coconut Curry Seasoning: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp salt
Catherine | Peaches and Pennies says
I love this idea! It sounds delicious with the seasonings. And I bet a batch of these is cheaper than a bag of potato chips too!
Sarah says
Yesss so much more affordable! And warm chips = the best 😀