Carrot Chips

  • Recipe By
  • Published May 7th
  • Ready In22m
  • Servings4
  • Calories51
This is a healthy alternative to potato chips and taste salty and sweet like sweet potato fries. This recipe is inspired by other recipes on the internet that I have played with. The thinner the slices, the crunchier the chips.

Carrot Chips Ingredients

The following are the ingredients needed to make delicious Carrot Chips for 4 servings:

  • 4 carrots, washed
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt

Carrot Chips Cooking Instructions

  • Prep10m
  • Cook12m
  • Ready In22m

To cook Carrot Chips, you need about 10 minutes of preparation time. The time needed to cook this Carrot Chips is about 12 minutes , and you can serve your Carrot Chips within 22 minutes . The following are the steps to cook Carrot Chips easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
  2. 2 Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
  3. 3 Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

Nutrition Facts

Per Serving: 51 calories; 2.5 grams of fat; 6.9 grams of carbohydrates; 0.7 gram of protein; 0 milligrams of cholesterol; 195 milligrams of sodium.

  1. Sep 22nd 2016

    I tried many iterations of this recipe because I really wanted it to work and it didn't. I used paper towels to remove moisture, tried thick and thin slices with my mandolin. It always came ...

  2. Aug 6th 2015

    With alot of roasted Vegetables, I presoak them in salt water for at least an hour. drain well or blot dry and then proceed with roast. they will be more crisp. works great for carrots bu ...

  3. Jun 23rd 2015

    My kids are chip addicts. I spend my life trying to fulfill that craving while staying relatively healthy. I tried the recipe as is, and they were delicious! But then, I expanded it to a s ...

  4. Apr 25th 2015

    These were absolutely delicious. I cooked them just a bit longer to make mine more crunchy, but you have to be careful because they'll go from beautiful to burnt in no time. I also replaced ...

  5. Mar 18th 2015

    These are a great low calorie, low sugar snack! My recommendation to help those who have trouble with the carrots crisping up would be to lay them out in a single layer on a baking sheet lin ...

  6. Jan 19th 2015

    Made these and even my no veggie kid loved them. You have to watch them carefully because cook times vary. I used a Mandingo

  7. Oct 19th 2014

    These shriveled up to just about nothing. They either looked burnt or were soft. I am not sure where the crispiness is suppose to come in. I was soooooo hoping this was going to be good.

  8. Aug 30th 2014

    I must have missed something. I tried the vegetable peeler, as the instructions state; the strips were too thin and stuck together. I then tried the slice side of a grater, but it was way to ...

  9. Aug 20th 2014

    Used sweet organic carrots and sliced thinly with a mandolin. There’s a fine line between not being crisp enough and over browned (yeah, I had a few), so watch them closely. On the posit ...