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Carrot Chips

Rated as 3.48 out of 5 Stars
2

"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."
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Ingredients

22 m servings 51
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
  2. 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.
  3. 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


Per Serving: 51 calories; 2.5 6.9 0.7 0 195 Full nutrition

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Reviews

Read all reviews 20
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 w...

Most helpful critical review

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 da...

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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 w...

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 da...

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...

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 ...

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 si...

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 al...

Made these and even my no veggie kid loved them. You have to watch them carefully because cook times vary. I used a Mandingo

These shriveled up to just about nothing. They either looked burnt or were soft. I am not sure where the crispiness is suppose to come in. I was soooooo hoping this was going to be good.

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 ...