Carrot Chips Recipe -
Carrot Chips Recipe
  • READY IN 22 mins

Carrot Chips

Recipe by  

"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."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    22 mins


  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. 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. 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.
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Reviews More Reviews

Aug 30, 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 too dangerous for my fingers. I wound up slicing them in the food processor. After tossing with a sprinkle of oil and salt, I spread them in the pan and baked 6 minutes on the top rack then 6 minutes on the bottom rack. They were still raw. I alternated racks for the next 15 minutes and they never "toasted" (I even tried broiling them at the end). They taste like raw, soggy carrot peels. I'm so disappointed as I was hoping for a healthy alternative to potato chips.

Aug 20, 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 positive side, even the over browned ones were incredibly sweet. The carrot slices shrink substantially, so keep that in mind when you’re thinking about number of servings. For us, this recipe would equate to 2 servings, not 4. They may not be pretty, but trust me, you won’t be able to eat just one, they are surprisingly good.


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  • Calories
  • 51 kcal
  • 3%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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