Introduction

Baked carrot chips are a delightful and healthy snack that combines a subtle sweetness with warming spices. Thinly sliced and oven-crisped, these chips offer a crunchy alternative to traditional potato chips. They’re easy to make and perfect for snacking anytime.

A white bowl with a light blue rim is filled with a large pile of crispy, orange sweet potato chips. The chips are thinly sliced with curled and twisted shapes, showing some darker burnt edges and a crunchy texture. They fill the bowl almost to the top, giving a sense of crispiness and a bright orange color contrast against the white bowl. The bowl sits on a white marbled surface with a soft, blurred fabric background in white and turquoise stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds carrots (choose the fattest carrots available)
1/4 cup olive oil (or melted coconut oil)

1 tablespoon sea salt
1 teaspoon ground cumin

1 teaspoon ground cinnamon

Instructions

Step 1: Preheat your oven to 425 degrees F. Line several large baking sheets with parchment paper and set them aside.

Step 2: Trim the carrot tops off. Starting at the thick end, slice the carrots paper-thin on the bias to create elongated slices. A mandolin slicer on the smallest setting works best for even slices. Save the thin ends for soups or salads.
Step 3: Place the carrot slices in a large bowl. Add the olive oil, sea salt, cumin, and cinnamon. Toss well until each slice is fully coated. Then arrange the slices in a single layer on the prepared baking sheets.
Step 4: Bake for 12 to 15 minutes until the edges curl and start to crisp. Flip all the chips over and bake for another 5 to 8 minutes until the bottoms are crisp. Let cool completely before serving.

Tips & Variations

Use a mandolin slicer to ensure uniformly thin slices for even crisping.
Try swapping the cinnamon with smoked paprika or chili powder for a different flavor profile.
Store in an airtight container once fully cooled to keep chips crispy.

Storage

Store baked carrot chips in an airtight container at room temperature for up to 2 weeks. Make sure they are completely cooled before sealing to avoid moisture buildup. If they lose crispness, a quick 2-3 minute bake in a hot oven can help revive their crunch.

How to Serve

A white bowl filled with many crispy, curled, bright orange sweet potato chips that have some darker brown edges, showing they are well cooked. The chips are piled high, overflowing the bowl, and some chips are scattered around the base of the bowl on a white marbled surface. In the background, there is a soft, blurred cloth with light green and white stripes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots for this recipe?

Baby carrots are generally too small and uneven in shape, which makes slicing them thinly difficult. It’s best to use larger, thicker carrots for even, crispy chips.

What can I do if my chips turn soggy?

Make sure the slices are very thin and spread out in a single layer on the baking sheet. Also, avoid overcrowding the pan and ensure the oven temperature is accurate. Reheating in the oven briefly can help crisp soggy chips.