These craving-curbing Healthy Baked Carrot Chips are easy to make, and even easier to love!
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…
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.
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?
Pick the biggest fattest carrots you can find.
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.
Toss the slices with oil, sea salt, cumin, and cinnamon.
Lay them out on baking sheets in a single layer.
Bake until crunchy!
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!
More Healthy Baked Chip Recipes:
Healthy Baked Carrot Chips
- 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
- Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
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.
- 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.
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.
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.