Baked Carrot Chips
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).
Baked Carrot Chips
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.
- 1 carrot washed
- 1 Tbsp olive oil 15 mL
- ¼ tsp each salt, pepper, and smoked paprika
- Preheat oven to 400 degrees F (204 C). Thinly slice carrots into chips using a mandolin slicer. Toss to coat with oil and seasonings, then spread onto a parchment paper-lined baking tray.
- Bake for 13 to 15 minutes, flip, then continue baking for 5 minutes, until crisp.
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Hi, I’m Sarah! We’re working our way through the easy vegetarian kitchen, one ingredient at a time. Learn more and follow along!
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