Baked Carrot Chips
by Sommer Collier — last updated on Apr 29, 2025 
This baked Carrot Chips recipe helps you get your crunchy chip fix without ruining your diet!
These Homemade Carrot Chips Are Baked To Perfection
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 avoid heavier carbs.
These nutrient packed baked Carrot Chips are one of the most tantalizing vegetable chips because they are naturally sweet and turn very crisp in the oven.
Sommer’s Recipe Notes
Carrots are a wonderful platform for sweet and savory spices. In this recipe, I seasoned the carrots with both cinnamon and cumin for that extra wow factor.
Carrot Chips taste amazing with just salt, but the spices make them especially delicious!
Why You’ll Love These Carrot Chips
- Seriously Crunchy – These carrot chips are incredibly crisp and crunchy when baked at just the right temperature!
- Perfect for Snacking – I love to have these handy, because they’re the type of snack you don’t feel guilty about.
- Wholesome – Made with just a handful of fresh ingredients, these carrot chips don’t have any preservatives or additives.
Best of all, these crunchy and sweet carrot chips are made with only 5 ingredients and ready in under 20 minutes! Move over potato chips, these carrot chips are here to stay!
Ingredients and Tips
- Carrots – Choose the fattest and freshest carrots you can find!
- Olive oil – I prefer to use good old extra-virgin olive oil for these chips.
- Sea salt – A coarse salt works best for added texture.
- Cumin – I love to add cumin for a savory yet spicy finish.
- Cinnamon – Ground cinnamon goes well with carrots and adds a warm flavor.
Recipe Variations
- Spices – Add extra spices like dried thyme, garlic powder, onion powder, dried oregano, or chili powder!
- Sugar – Skip the cumin and add a sprinkling of brown sugar or coconut sugar to give these chips a sweet twist.
- Cayenne – Add a dash of cayenne pepper to give these chips a little bit of heat.
- “Ranch” style – Sprinkle some garlic and onion powder, dill, and parsley for a ranch-style twist.
How To Make Carrot Chips
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.
And if some carrots are getting too browned, simply remove them and let the others keep cooking.
Find the full Carrot Chips recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – You can store these chips in an airtight container at room temperature for a week, and in the fridge for up to 2 weeks.
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 serve this recipe for any other dish that you would serve fries or potato chips with, especially burgers or sandwiches. They can also be used as scoops for your favorite dip or sauce! I love to eat them with whipped cottage cheese dip, dill dip, or caramelized onion dip.
Frequently Asked Questions
Instead of making these healthy chips in the oven, you can 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!
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!
When you are making carrot chips at home in the oven, they are definitely more nutritious 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 better for you!
I prefer big carrots because baby carrots are just a lot harder to peel!
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Baked Carrot Chips Recipe
Video
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
- 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.
Delicious!! Thankyou ?
Hello! I was wondering how long the healthy baked carrot chips stay good for and the proper way to store them?
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! :)
Love the sound of carrot chips! I so have to try these!
@ five nights at freddy’s @
http://fivenightsatfreddys4.co/
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.
How long will these keep in an airtight tin? Thanks.
Hi Iris,
Usually about 2 weeks in a dry climate. However, ours are always gone within a few days! :)
How do you store these once baked ? Will they become soft in a zip.ock?
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!
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.
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!