Why are my carrot chips not crispy?

The most common culprit is slicing them too thick or overcrowding the pan. Ensure your slices are paper-thin and arranged in a single layer, leaving space between each chip. Also, ensure your oven is fully preheated before baking.

How to make carrot crisps in the oven?

Follow this exact recipe! The key is using high heat (425°F), slicing very thin, and flipping halfway through. Some recipes suggest lower temperatures, but high heat is what creates those perfectly curled, crispy edges.

Are baked carrots still healthy?

Absolutely! Baking actually concentrates the nutrients, and carrots are packed with beta-carotene, fiber, and vitamins. The small amount of oil helps your body absorb the fat-soluble vitamins even better.

Are carrot chips healthier than potato chips?

Yes, significantly! These Baked Carrot Chips have more fiber, more vitamins, and typically less sodium than most commercial potato chips. Additionally, you have complete control over what goes into them, with no preservatives or artificial ingredients.

Perfectly Crispy Baked Carrot Chips Recipe

Description

These golden, perfectly seasoned carrot chips deliver all the satisfying crunch you crave in a wholesome snack. One bite and you’ll be amazed at how something so simple can taste so addictive!

Ingredients

Scale

2 pounds carrots (pick the fattest carrots you can find)
1/4 cup (60ml) olive oil, or melted coconut oil
1 tablespoon sea salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon

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Instructions

Preheat oven: to 425°F (220°C). Line 2–3 large baking sheets with parchment paper and set aside.
Slice carrots: Trim tops and ends. Slice paper-thin on the bias using a mandoline slicer for best results. Save small leftover ends for soup or salad.
Season: In a large bowl, toss carrot slices with oil, salt, cumin, and cinnamon until evenly coated.
Arrange chips: Spread in a single layer on the baking sheets. Don’t overcrowd—use extra pans if needed.
Bake: Bake for 12–15 minutes until edges curl and begin to crisp. Flip each chip with a spatula and bake an additional 5–8 minutes until golden and crisp.
Cool completely: Transfer to a wire rack or container once fully cool. Store in an airtight container for up to 2 weeks.

Notes

Carrot size matters: Choose the fattest carrots for best slicing. Baby carrots won’t work well.
Mandoline recommended: Ensures uniform slices that bake evenly. A sharp knife can work in a pinch.
Don’t skip flipping: It’s tedious, but it gives both sides the perfect crispiness.
Let chips cool completely: before tasting to enjoy maximum crunch and flavor.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 107
Sugar: 5g
Sodium: 950mg
Fat: 7g
Carbohydrates: 11g
Fiber: 3g
Protein: 1g