This tastes salty and sweet like sweet potato fries and is a healthier alternative to potato chips. This recipe was influenced by experimentation I did with various recipes I found online. The crunchier the chips, the thinner the slices.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 carrots, washed
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
- Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
- Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.
Reviews
Solid base recipe that can be easily tweaked at will to add spice or sweetness.
They taste good but i wanted them to be more crispy. I baked them 45 minutes and they’re crunchy (enough). I added a lot of salt. I would say their carrot flakes because of how tiny they turned out but overall pretty good and good flavor!
Using a peeler (tried 2 different types) was a waste of time for me so got out the mandoline after a while. I’m sure this made them a bit too thick but at least I could work with them. I threw both types into the oven as directed and cooked for nearly 30 min. but even the super thin ones were not crisp. I finally turned off the oven and left them in another 6-8 min and a few of the shoestring ones got a bit crisp. I threw a bath of them in the microwave, as suggested by others, and they crisped up, but with that microwaved texture. The flavor was good so I gave it 3 stars, but I won’t bother with this again.
Using a peeler (tried 2 different types) was a waste of time for me so got out the mandoline after a while. I’m sure this made them a bit too thick but at least I could work with them. I threw both types into the oven as directed and cooked for nearly 30 min. but even the super thin ones were not crisp. I finally turned off the oven and left them in another 6-8 min and a few of the shoestring ones got a bit crisp. I threw a bath of them in the microwave, as suggested by others, and they crisped up, but with that microwaved texture. The flavor was good so I gave it 3 stars, but I won’t bother with this again.
After following the instructions, I ended up with partially burnt and partially soggy pieces. I noticed one reviewer basically created their own recipe off this. Sorry, I hate to give a one star, but this recipe was a waste of my time and carrots.
Awesome healthy snack! Tastes like sweet potato chips. They did seem to need an extra 3-5 mins to get them crisp though.
The pieces that turned out were good. I put some to dehydrate to further dry and crisp. It was hard using peeler to get even-sized pieces. Will definitely try again.
I have made a note to only use large carrots. The small carrots will only shrink to shoestring size pieces. The flavor is great. I will make again
Baking these right now. Going onto 24 mins now and still not crispy. Used the method of salting them and leaving them on paper towel for 30 mins, then covering with another layer of paper towel for 15 mins. Used another dry paper towel to squeeze them dry before adding oil, salt, and baking. Won’t do this recipe again.
I tried these and they came out surprisingly good. You do have to watch them carefully so they don’t over cook. Anyone getting softer results is probably peeling them too thick. I even tried a few entirely in the microwave on parchment paper and those came out good too.
These were a great appetizer for a dinner party I had. I had to cook them for 30 minutes, increasing the temperature to 400 after about 20 minutes in order for them to become crisp. I will make them again!
I tried many iterations of this recipe because I really wanted it to work and it didn’t. I used paper towels to remove moisture, tried thick and thin slices with my mandolin. It always came out awful. You have to be VERY light on the salt. The bigger issue was that the carrots wouldn’t crisp. If the carrots were thicker slices (Im talking 1/8 of an inch) they would just stay moist and bendy (even if baked for 4x the time in recipe). If they were thin, they would STILL either stay moist, or burn. Sometimes the ends would burn and the middle would stay moist and bendy. Also the texture was super rubbery.
I think this recipe has potential, although it didn’t work for me the first time. Some burnt while most were still too soggy. I will try the paper towel blotting suggestion and the putting in the microwave suggestion next time.
These…. didn’t work well. I had high hopes, but they just burned mostly. I used the method that Hanna Ramelot suggested and dried them out with paper towels. However, it must not have been enough, because they took way longer to start to crisp up in the oven than 12 minutes. We left them in longer, and they started to burn (which is our fault). Since they were still chewy, we stuck them in the microwave for about 4 minutes, which crisped them up well. I’ll do it again, because we bought a mandolin just for cutting these carrots, but, drying them out is the key. I may just microwave them next time!
Loved them! really good option to replace potato chips if you are looking for a healthier and crunchy snack.
carrots shriveled into twisted strings.
These did not turn out at all. I had to double the cooking time indicated in the recipe just to get them crispy. They shriveled up to match stick size.
With alot of roasted Vegetables, I presoak them in salt water for at least an hour. drain well or blot dry and then proceed with roast. they will be more crisp. works great for carrots but also great for roasted rosemary potatoes.
My kids are chip addicts. I spend my life trying to fulfill that craving while staying relatively healthy. I tried the recipe as is, and they were delicious! But then, I expanded it to a spicy version (by adding 1/8 tsp black pepper and a pinch cayenne) and a sweet version (by adding 1/8 tsp cinnamon).
These were absolutely delicious. I cooked them just a bit longer to make mine more crunchy, but you have to be careful because they’ll go from beautiful to burnt in no time. I also replaced the salt with garlic salt and parsley. Delicious!
These are a great low calorie, low sugar snack! My recommendation to help those who have trouble with the carrots crisping up would be to lay them out in a single layer on a baking sheet lined with paper towels, lightly salt the slices (I used a mandolin and sliced them diagonally), wait about 20-30 minutes, then place another layer of paper towels on top of the slices to soak up the moisture. Leave the paper towels on for about 10-15 minutes, then continue as directed with the recipe. This technique is helpful with all veggie chips, as vegetables contain high amounts of moisture. I made them twice, using salt and pepper, then again using a bit of brown sugar. I’m going to try soaking them in brandy with brown sugar and cinnamon next. Since carrots are naturally sweet, the sugar amount used should be negligible (about 1 tbs per 4 med carrots).