Healthy Baked Carrot Chips – Get your crunchy chip fix without ruining your diet! These gluten-free, low-fat snacks are easy to make and easy to love!

Crispy carrot chips piled high in a bowl.

Why We Love This Baked Carrot Chips Recipe

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. 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?

Carrot chips on a baking sheet lined with parchment after being baked.

Ingredients You Need

My carrot chips recipe uses simple ingredients for a snack that packs loads of flavor. Here’s what you’ll need:

  • Carrotschoose the fattest carrots you can find!
  • Olive Oilor coconut oil or avocado oil
  • Sea Salta coarse salt works best for added texture
  • Cuminfor a savory yet spicy taste
  • Cinnamonthis goes well with carrots and adds a warm flavor
Carrots stacked on top of each other.

How to Make Healthy Baked Carrot Chips

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 chef’s 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.

Carrots being sliced on a mandolin slicer.

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 each baking sheet.

Sliced carrots in a mixing bowl.

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.

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.

If your oven is older, the chips in the very center of each pan might need a couple of minutes longer than the chips around the edges.

Thinly sliced carrots placed on a baking sheet lined with parchment paper before being baked.

Can I Make Carrot Chips in the Air Fryer?

Instead of making these healthy chips in the oven, you can totally make air fryer carrot chips! Preheat your air fryer to 400 degrees F and place the seasoned carrots in a single layer in the air fryer basket. Air fry for 6 minutes and then flip them over and cook until desired crispness is achieved!

See the Recipe for How to Make Healthy Baked Carrot Chips Below.

Carrot chips lined up on a baking sheet after being baked.

Serving Suggestions

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

You can substitute this recipe for any other dish that you would use fried or potato chips with, especially burgers or sandwiches. This can also be used as a scoop for your favorite dip or sauce! I personally love to eat them with whipped cottage cheese dip, dill dip, or caramelized onion dip.

Tips & Tricks

  • Some carrot chips will cook more quickly than others! If some are getting too browned, simple remove them and let the others keep cooking.
  • Add extra spices! Other spices that would be tasty are dried thyme, garlic powder, onion powder, dried oregano or chili powder!
  • Give each carrot chip some space! For the crispiest baked carrot chips, each one needs space around it to crisp up. If they are stacked on top of each other, they will not get crispy.
  • For a simple veggie chips recipe, you can opt to make your carrot chips with just oil and salt!
Carrot Chips in bowl for a healthy snack.

Frequently Asked Questions

How long do these chips last? 

You can store these chips in an airtight container at room temperature for a week, and in the fridge for up to 2 weeks. You could also use Ziploc storage bags. 

Should I peel carrots before baking them?

There is no need to peel the carrots before baking them, unless you prefer to. If you scrub them and dry them well before slicing, you should be good to go!

Are carrot chips healthier than potato chips?

When you are making carrot chips at home in the oven, they are definitely healthier than potato chips. Not only are carrots packed with nutrients, but also they are being baked instead of fried, so they are automatically a lot healthier for you!

Hand grabbing some carrot chips out of a bowl.

Looking for Other Healthy Chip Recipes? Be Sure to Also Try:

Check the printable recipe card below for this delicious side dish/snack’s nutrition information. Also make sure to share this recipe on Facebook, Instagram, and Pinterest.

Healthy Baked Carrot Chips Recipe #glutenfree #paleo #vegan
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Healthy Baked Carrot Chips

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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

Ingredients

Instructions

  • 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 chef's 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.

Video

Notes

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.
If your oven is older, the chips in the very center of each pan might need a couple minute longer than the chips around the edges.

Nutrition

Serving: 1serving, Calories: 107kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 950mg, Potassium: 367mg, Fiber: 3g, Sugar: 5g, Vitamin A: 18945IU, Vitamin C: 6.7mg, Calcium: 42mg, Iron: 0.5mg
Course: Snack
Cuisine: American
Author: Sommer Collier
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