After making kale chips the other week I figured it might be time to try and bake more veggies into crispy treats.

I remembered reading somewhere about carrot chips.  I wasn’t sure how to slice them thin enough so I peeled them.

These are VERY easy to make, and another delicious alternative to chips or fries when served with your main course.  You can make these for a healthy snack as well!


Peel your carrots using a peeler but avoid rotating the carrot for as long as possible to make wider sections.

Lightly grease or oil the bottom of a cookie sheet to avoid sticking.   You don’t need to toss or drizzle the carrots with oil.

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Carrot chips--peeled carrots on a cookie sheet before baking

Distribute the carrot peelings on the cookie sheet evenly, with little overlap if possible, mixing them slightly in the cookie sheet to get a little oil on them.  Alternatively you can spray the carrots with oil.  I was just trying to avoid high of an oil-to-veggie ratio.

Sprinkle a little salt on the carrots if desired

Bake at 350 for 10-25 minutes.. depending on how thick your carrot slivers are, until crispy but not burnt.

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Carrot chips baking

If you have a mandolin you can slice the carrots with that, but increase your cooking time and/or your temperature to get them crispy and cooked through.

Play with seasonings for additional flavor, but alone these are delicious!

Yum!  A few sections were crispier than others, but they still turned out well.  Next time I think I’ll try the thicker slices and see how they go.

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Carrot Chips!



April 20, 2011