Healthy Baked Carrot Chips

Crisp Healthy Baked Carrot Chips Recipe #glutenfree #paleo #veganThese craving-curbing Healthy Baked Carrot Chips are easy to make, and even easier to love!

5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan
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I find when I’m trying to stick to a clean diet, it’s the crunchy stuff that tempts me the most. Pretzels, potato chips, tortilla chips… I can’t seem to keep my hands out of the bowl.

Unless I intentionally create a distraction to keep me away from salty junk food, I’m sunk. That’s where homemade baked chips come in…

MY OTHER RECIPES

Over the years I’ve made all sorts of baked vegetable chip recipes to help me steer away from heavier carbs.

I’ve noticed, that not all vegetables react the same when sliced thin and baked. Some require high heat. Some taste best when baked low and slow. Some even need a little marination time for good results.

The Best 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Healthy Baked Carrot Chips are one of the most tantalizing vegetable chips because they are naturally sweet and turn very crisp in the oven. You can bake them on low or high heat, and achieve the same crisp texture and flavor. However they seem to be more attractive, with a brighter color, when baked on high heat for a short amount of time.

Carrots are a wonderful platform for sweet and savory spices. In this recipe I seasoned the carrots with both cinnamon and cumin for extra wow factor. Healthy Baked Carrot Chips taste amazing with just salt, but the spices make them especially delicious!

Ready to get started?

Making 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Pick the biggest fattest carrots you can find.

Must-Make 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Slice them paper-thin on an angle to create elongated chips. I use a mandolin slicer to do this, but you could use a chefs knife or a slicing blade on a food processor.

Easy 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Toss the slices with oil, sea salt, cumin, and cinnamon.

How to Make 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Lay them out on baking sheets in a single layer.

Perfect 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Bake until crunchy!

Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

Healthy Baked Carrot Chips are great alternative for lunch boxes, late night snacking, and keeping in your desk drawer for the 2 o’clock carb cravings.

This month when the fatty potato chips start calling your name, fight back with chips that offer vitamins instead of guilt!

Best 5-Ingredient Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan

More Healthy Baked Chip Recipes:

Sweet Potato Chips

Zucchini Chips

Beet Chips

Apple Chips

Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan
Print
4.67 from 12 votes

Healthy Baked Carrot Chips

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Healthy Baked Carrot Chips Recipe - Get your crunchy chip-fix without ruining your diet! These gluten free, low fat snacks are easy to make and easy to love.
Servings: 8 Servings
Nutrition Facts
Healthy Baked Carrot Chips
Amount Per Serving (0.125 recipe)
Calories 107 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 950mg 40%
Potassium 367mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
Vitamin A 378.9%
Vitamin C 8.1%
Calcium 4.2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 pounds carrots, Pick the fattest carrots you can find.
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
  2.  Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chefs knife, but it's better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.

  3. Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
  4. Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.

Recipe Notes

NOTE: To avoid flipping the chips, you can bake the chips at 325 degrees F for approximately 30 minutes. However they are prettier when baked at high heat.

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64 comments on “Healthy Baked Carrot Chips

  1. Kevin @ Closet Cookingposted January 19, 2017 at 9:06 am Reply

    Love the sound of carrot chips! I so have to try these!

  2. Marla Meridithposted January 20, 2017 at 12:50 am Reply

    My kind of snack!

  3. julie | table for twoposted January 22, 2017 at 9:39 pm Reply

    I wish I had some of these in front of me now!

  4. Beverley Pressposted January 23, 2017 at 10:49 pm Reply

    what a great idea, love it very much thank you xoxo

  5. Betty Shulerposted January 29, 2017 at 4:09 pm Reply

    I roast carrots all the time, but never thought of slicing them like chips.
    Will fix this recipe this week for sure.

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  7. Heather Buentelloposted February 7, 2017 at 7:10 pm Reply

    I love carrot chips and can’t wait to use this to make them myself. Might be dangerous. I might turn my own skin orange from eating too many.

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  14. Marilynposted April 13, 2017 at 10:39 am Reply

    How do you store these once baked ? Will they become soft in a zip.ock?

    • Sommerposted April 18, 2017 at 8:42 am Reply

      Hi Marilyn,

      I usually keep them in a zip bag in the pantry. As long as they are all crisp, they will keep for a couple weeks. However ours never last that long – The kids gobble them down!

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  16. Irisposted July 16, 2017 at 10:30 pm Reply

    How long will these keep in an airtight tin? Thanks.

    • Sommerposted July 31, 2017 at 4:24 pm Reply

      Hi Iris,

      Usually about 2 weeks in a dry climate. However, ours are always gone within a few days! :)

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  20. Jenposted September 4, 2017 at 11:05 pm Reply

    Couldn’t get them crispy, no matter temperature adjustments or time.. They’re either soggy or burnt. Bummer, we were looking forward to these!

    • Robertposted January 16, 2018 at 7:02 am Reply

      I agree. I’m really confused how everyone is making these work. The small chips are totally burnt and the larger chips are flimsy and not very pleasant to eat. i love the idea but I don’t know what I’m doing wrong.

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  23. Choi Sinziposted September 9, 2017 at 7:32 am Reply

    Love the sound of carrot chips! I so have to try these!

    @ five nights at freddy’s @
    http://fivenightsatfreddys4.co/

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  25. Bria Mposted September 14, 2017 at 12:32 pm Reply

    Hello! I was wondering how long the healthy baked carrot chips stay good for and the proper way to store them?

    • Sommerposted September 15, 2017 at 8:50 am Reply

      Hi Bria,

      Just place them in an airtight container and you can keep them at room temperature for 7-10 days. They probably won’t last that long though! :)

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  33. Channieceposted October 23, 2017 at 10:41 pm Reply

    Delicious!! Thankyou ?

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  35. Sharon Marshallposted November 24, 2017 at 3:40 pm Reply

    I made these today because I wanted some healthy snacks for work. I love trying new recipes (my degree is in nutrition), especially those that are healthy, and I was glad I made these. They were delicious. I don’t eat as much carrots as I should, but I will now. This recipe is a keeper. I’ve already shared this recipe with friends, family, and on my Twitter page. I will be on the lookout for more healthy veggie chips. I didn’t know what I had been missing before I tried making veggie chips. Thanks!

  36. EGinnyposted December 15, 2017 at 3:02 pm Reply

    I’m really bad at commenting when I make things, but I have to share! I made these mainly for myself since I live in a household with two people who never eat healthy because nothing they eat goes to their hips (not fair) and two grandparents who are super, super picky. Everyone loves them!!

    My tip: if they’re not drying to a crisp, throw them in the microwave in a big ‘ol pile (after you’ve thrown them in the oven) and set it to defrost. Every couple of minutes fluff up your pile to turn the pieces over, and they get super crispy!

    These took me a pretty long time (I’m not a terribly fast chef) but they’re sooo good I have to figure out how to make them faster!

  37. EGinnyposted December 15, 2017 at 3:04 pm Reply

    I forgot to rate! 5 stars!

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  40. Stephanie Salyerposted January 9, 2018 at 10:02 pm Reply

    Great idea!! Will def be trying this. Think we could use it instead of tortilla chips like in nachos? Lol the superbowl is coming up.

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  47. Robin Grayposted March 13, 2018 at 11:40 am Reply

    what tempurature to bake on

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  49. Kristinaposted March 19, 2018 at 10:35 am Reply

    Very yummy! Doesn’t taste like a carrot anymore! We liked them the best, when they we’re hot!

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  53. Michelle Qposted August 2, 2018 at 11:25 pm Reply

    I didn’t have cumin so substituted with garam masala, cinnamon, and sea salt. So amazing – thank you so much for the idea! 

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