This is a healthy alternative to potato chips and taste salty and sweet like sweet potato fries. This recipe is inspired by other recipes on the internet that I have played with. The thinner the slices, the crunchier the chips.

Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.

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  • 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.

Nutrition Facts

51 calories; protein 0.7g; carbohydrates 6.9g; fat 2.5g; sodium 195mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2015
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). Read More
(55)

Most helpful critical review

Rating: 1 stars
08/30/2014
I must have missed something. I tried the vegetable peeler as the instructions state; the strips were too thin and stuck together. I then tried the slice side of a grater but it was way too dangerous for my fingers. I wound up slicing them in the food processor. After tossing with a sprinkle of oil and salt I spread them in the pan and baked 6 minutes on the top rack then 6 minutes on the bottom rack. They were still raw. I alternated racks for the next 15 minutes and they never "toasted" (I even tried broiling them at the end). They taste like raw soggy carrot peels. I'm so disappointed as I was hoping for a healthy alternative to potato chips. Read More
(14)
24 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
03/18/2015
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). Read More
(55)
Rating: 1 stars
08/30/2014
I must have missed something. I tried the vegetable peeler as the instructions state; the strips were too thin and stuck together. I then tried the slice side of a grater but it was way too dangerous for my fingers. I wound up slicing them in the food processor. After tossing with a sprinkle of oil and salt I spread them in the pan and baked 6 minutes on the top rack then 6 minutes on the bottom rack. They were still raw. I alternated racks for the next 15 minutes and they never "toasted" (I even tried broiling them at the end). They taste like raw soggy carrot peels. I'm so disappointed as I was hoping for a healthy alternative to potato chips. Read More
(14)
Rating: 5 stars
08/06/2015
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. Read More
(13)
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Rating: 5 stars
08/20/2014
Used sweet organic carrots and sliced thinly with a mandolin. There’s a fine line between not being crisp enough and over browned (yeah, I had a few), so watch them closely. On the positive side, even the over browned ones were incredibly sweet. The carrot slices shrink substantially, so keep that in mind when you’re thinking about number of servings. For us, this recipe would equate to 2 servings, not 4. They may not be pretty, but trust me, you won’t be able to eat just one, they are surprisingly good. Read More
(10)
Rating: 5 stars
04/25/2015
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! Read More
(8)
Rating: 4 stars
06/23/2015
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). Read More
(8)
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Rating: 1 stars
11/03/2016
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. Read More
(4)
Rating: 4 stars
01/19/2015
Made these and even my no veggie kid loved them. You have to watch them carefully because cook times vary. I used a Mandingo Read More
(4)
Rating: 5 stars
11/05/2016
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! Read More
(3)
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