Healthy Baked Carrot Chips
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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!
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?
How to Make Healthy Baked Carrot Chips
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!
Other Healthy Chips You Might Like:
See the Recipe for How to Make Healthy Baked Carrot Chips Below.
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 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
My son made your recipe. The smell is amazing.
I love these Healthy Baked Carrot Chips, seems delicious . Thanks for sharing this with us, will love to try this one.
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I love these Healthy Baked Carrot Chips, simple and easy to make. Thank you for sharing this one.
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Can i make chips out of vegetable flour or vegetable powder?
You can, but that is a completely different process. We do not currently have a recipe for that.
They were delicious. However, I couldn’t get between ‘soft’ and ‘burnt’, they were either one or the other :(
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The recipe is super good, I and my family aren’t vegetable eaters but when we had this recipe it was gone before the day was over. The taste and crunch of it is perfect and lived up to my expectations except for one thing. The temperate at 425 is too hot and a 15 minute-6minute turn over ended up burning the whole batch, so I made an adjustment to 375. The time was the same and they came out perfect, thank you for the recipe anyway though!
I haven’t made this yet, but when I try, I will make it healthy. The title of this recipe is deceiving since 950mg of sodium is a LOT. I plan to reduce the salt and increase other spices if needed.
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Thanks for such a simple recipe. I really love carrots and everything related to it. I will definitely try to do it, I just bought it. I’m sure it’s delicious!
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Great Recipe! Im wondering if how long can you store it in an airtight container in a normal temperature. thank you!
If the chips are baked-well and very dry, they will keep at room temperature for up to 2 weeks.
Amazing… Nice with potatoes
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wow carrot chips are looking so good
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The flavour was delicious, but I couldn’t for the life of me get them to come out crispy. The edges would get crispy to the point of burning while the middles would stay soft and floppy. I tried two batches with the same results. I’ll have to keep experimenting, but regardless they tasted amazing so the floppyness wasn’t really a bother!
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So good yum
A friend gave me a really big carrot from the farmers’ market, said she uses them for chips… The challenge was on to find something to make. I’m really happy with the results from your recipe. Thanks for the healthy, interesting way to use giant carrots.
Thanks a lot for recipe, very healthy especially during the night when you want to watch a movie and not get fat with potato chips :D
I added some red and black pepper as well and I think the flavour turned to be amazing :)
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Can these be done in an air fryer?
I have not tested them in the air fryer, but I’m sure it can be done. Sorry to not be able to provide more information!
I made these today after I found literally the thickest carrot I have ever seen in my life! I used a mandolin to slice it very thinly, and I added about 1 tbsp of EVOO and seasoned them with a homemade umami powder (mostly mushroom, but a bunch of other savory ingredients), a bit of wasabi powder, and salt. My oven was a bit too hot at first and they started browning too quickly, so I lowered the heat way down and baked for another 25 minutes or so at 265° or so. I’m not sure if my oven just runs hot or if there was another reason the chips were burning, but it’s something to be aware of.
This recipe is very good and I like it
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Could these be made in the dehydrator?
Absolutely! I’m not sure about the “cooking” times, because it depends on the dehydrator. It should take somewhere between 8 and 14 hours.
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Cool. You said Cool?! They didn’t make it to an airtight container. They went in a bowl straight away and we ate the lot! Deeeeelicious!
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This sounds very delicious!!. Thank you
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This is such a great idea! My kids enjoyed them!!
Perfect for the kids!
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I have been making loads of apple chips and wanted to try another homemade chip. These carrots worked perfectly and I love this flavor profile!
I made these for the kids and I last week! We loved them!
What’s considered a serving?
It’s kind of tricky to say, because it depends on the size of the carrots and slices. However, approximately a heaping 1/2 cup. Hope this helps!
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So funny to see these here. I made oven roasted sliced carrots the other day and some of them got a little over cooked and I thought so this is what carrot chips would taste like. And I loved them. Here they are done right! I will try this recipe out. Thanks!
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Made these today. Only used half a pound to see how they turned out. The house smelled amazing as they were in the oven. I played around with oven time and temperature with each tray. No matter how much I played with these factors most of the chips were either burnt or soggy. The few that were perfectly crisp were absolutely amazing tasting. I’m not sure if I’d spend the time making this again for such a low profit. Taste is amazing but time prepping and flipping doesn’t seem worth the small haul…..so many “chips” wasted
Hmmm… It sounds like your oven has hot and cool spots. Do you have a convection option? That would probably fix the issue.
Refer to EGINNY Comment/advice on/about Dec 15th 2017. Haven’t tried that but if I have the same problem I will.
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Wow, that looks really good. It would be perfect if made carefully. If you can, please visit my article at https://mesinparutkelapa.id/resep-botok-tahu-tempe/
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This recipe is very good and I like it
Amazing! Thank you for the recipe.
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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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Very yummy! Doesn’t taste like a carrot anymore! We liked them the best, when they we’re hot!
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what tempurature to bake on
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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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I forgot to rate! 5 stars!
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!
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!
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Delicious!! Thankyou ?
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Hello! I was wondering how long the healthy baked carrot chips stay good for and the proper way to store them?
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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Love the sound of carrot chips! I so have to try these!
@ five nights at freddy’s @
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Couldn’t get them crispy, no matter temperature adjustments or time.. They’re either soggy or burnt. Bummer, we were looking forward to these!
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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How long will these keep in an airtight tin? Thanks.
Usually about 2 weeks in a dry climate. However, ours are always gone within a few days! :)
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How do you store these once baked ? Will they become soft in a zip.ock?
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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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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I roast carrots all the time, but never thought of slicing them like chips.
Will fix this recipe this week for sure.
what a great idea, love it very much thank you xoxo
I wish I had some of these in front of me now!
My kind of snack!
Love the sound of carrot chips! I so have to try these!