Satisfy your crunchy chip cravings with a nutritious, well-seasoned twist.
Over the years, I’ve made a lot of positive changes to my diet, but the one ultra-processed snack that I still get tempted by in the grocery store is chips. Potato chips, corn chips, and even popcorn chips (we all know the ones I’m talking about) can be highly addicting, but they don’t leave my tummy feeling well… So, I’ve been searching for healthy alternatives, and this recipe is one of them!
Carrots are delightful because they’re so versatile. You can shred them raw into a salad, cube them up and roast them, add them to your favorite soup, and so much more. In this recipe, they’re the perfect alternative to processed potato chips because not only do they crisp up nicely; they’re also incredibly flavorful.
Tossed in oil, salt, pepper, garlic, onion, cayenne, and fresh parsley, these thinly sliced carrots turn golden brown in the oven. That’s how you know they’re ready, alongside their aromatic, sweet smell that will fill your kitchen.
I recommend doubling or even tripling the recipe so you have plenty of leftovers to munch on throughout the week. Keep scrolling to learn more about how to store them so they stay fresh!
Are Carrot Chips Healthy?
Whether you have them as a side or a snack, carrot chips are as healthy as they are easy to make. As a root vegetable, carrots are full of nutrients like fiber and B vitamins. Overall, this recipe is gluten-free, vegan and sugar-free. You can also customize the recipe with your favorite dried herbs and spices, which can add even more nutrients to the dish!
Sweet or Spicy? You Pick!
The beauty of this recipe is that you can play with the seasonings to your heart’s content. You can also replace olive oil with avocado oil, which some people like to do because it has a subtler flavor.
For carrot chips that satisfy your sweet tooth, swap the seasonings to half a teaspoon each of cinnamon, cardamom, and ginger. You could also add a tablespoon of maple syrup or honey to caramelize them. If you’d like to increase the heat, use a half teaspoon each of cumin and red chili pepper flakes instead. You could also up the umami by adding a tablespoon of soy sauce or coconut aminos to the mix.
Get experimental! This is one recipe you can’t really mess up. Unless you accidentally dump a whole cup of spice in there, and then, well… it’s okay, stuff happens!
FAQs & Tips
Let the carrot chips cool completely before storing in an airtight container. Keep them at room temperature, and they should stay fresh for about 2 weeks. Don’t freeze these; they’re meant to be enjoyed at room temperature and thawing would make them soggy.
For the best results, use thick carrots. This ensures that each slice will be the perfect chip size. If you can, feel free to use purple and yellow carrots as well to make a rainbow packet of chips.
The thinner your carrot slices, the more “chip-like” they’ll be. We want them as crispy as possible, so make sure to slice them thinly with either a sharp knife or mandoline. The mandoline is especially helpful for making sure each slice is the same thickness, too.
Serving Suggestions
Enjoy carrot chips as a snack with Cream Cheese Dip, Spicy Mayo, Whipped Feta Dip, or Curry Sweet Potato Almond Butter Dip. The creamier the dip, the happier the chip!
You could also serve these as a side to Turkey Burgers, Sweet Potato Veggie Burgers, or a Buffalo Chicken Sandwich.
They’d also make a great topping (or crouton alternative) for your favorite salad, like this Kale and Chickpea Salad or a Caesar Salad.
Carrot Chips
Ingredients
- 4 large carrots peeled and sliced thinly into rounds
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch cayenne pepper
- Fresh parsley chopped, for garnish
- Preferred sauce for dipping
Instructions
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Preheat your oven to 425°F.
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In a mixing bowl, toss the carrot slices with olive oil, salt, black pepper, garlic powder, onion powder, and cayenne until evenly coated.
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Spread the carrots in a single layer on a baking sheet lined with parchment paper.
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Bake for 10 to 15 minutes, or until crispy, flipping halfway through. Sprinkle on fresh parsley when serving. Serve with preferred dipping sauce.
Nutrition
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