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.
I love these Healthy Baked Carrot Chips, simple and easy to make. Thank you for sharing this one.
Can i make chips out of vegetable flour or vegetable powder?
Hi there,
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 :(
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.
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!
Great Recipe! Im wondering if how long can you store it in an airtight container in a normal temperature. thank you!
Hi Julie!
If the chips are baked-well and very dry, they will keep at room temperature for up to 2 weeks.
Amazing… Nice with potatoes
wow carrot chips are looking so good
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!
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.