Preparing oven-baked carrot chips is one of those simple gestures that bring you back to home cooking, where a few ingredients are enough to turn seasonal vegetables into something delicious and wholesome.
These carrot chips are light and crispy, perfect for anyone looking for a healthy snack, vegetarian and vegan option — a healthy alternative to classic fried chips. Oven-baked vegetable chips let you enjoy a tasty snack without frying, ideal as a side or to enjoy any time of day, just like the oven-baked kale chips I made some time ago.
If you love making crispy baked chips and are looking for light chips that are easy to make, this recipe is for you. With a slow bake and a few simple steps you can get chips without frying that have a natural flavor and an irresistible texture.
You can also find other ideas on the blog for homemade healthy snacks, such as air-fryer apple chips, perfect to vary and always bring new homemade vegetable chips to the table. Let’s get started and make some crispy carrot chips right away.
Try these other light and crispy baked snacks:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make crispy oven-baked carrot chips
- 3 carrots (large)
- 1 tablespoon extra virgin olive oil
- to taste roasting seasoning (with salt or mixed spices with a pinch of salt)
Tools
- Mandoline
Steps to make oven-baked carrot chips
To make oven-baked carrot chips, wash and peel the carrots, then trim the ends and cut them into very thin slices using a mandoline, a vegetable peeler or a sharp knife.
Gather the carrot slices in a large bowl and season them with extra virgin olive oil, salt, pepper and any aromatic herbs you like, or use a ready-made roasting spice mix that you can easily find in stores.
Mix well with your hands or with a spoon to distribute the seasoning evenly over all the slices.
Arrange the carrots on a baking sheet lined with parchment paper, trying not to overlap them so they bake evenly.
Bake in a preheated conventional oven at 302°F for about 40 minutes, checking the cooking and turning the slices halfway through if necessary. Turn off the oven and let them cool inside the oven with the door slightly ajar.
When the carrot chips are golden and crispy, remove them from the oven and enjoy.
Storage notes and tips
Oven-baked carrot chips keep for 2–3 days in an airtight container, away from sources of moisture, to help them remain crispy longer.
To get crispy carrot chips it is important to slice the pieces all the same thickness to ensure even cooking. If slices are too thick they will tend to stay soft, while very thin slices will become lighter and more brittle.
During baking it is advisable not to overlap the carrots on the baking sheet and to check the oven often, because times can vary depending on the thickness of the slices and the power of the oven.
For an even lighter version you can reduce the amount of oil, although a small amount helps produce oven-baked vegetable chips that are more golden, flavorful and crispy.
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Frequently Asked Questions
Can I make carrot chips without oil?
Yes, it is possible, but adding a small amount of oil helps achieve crispier oven-baked carrot chips.
Can carrot chips be made in an air fryer?
Yes, you can cook carrot chips in an air fryer: cook them at 284°F for about 12–15 minutes, checking the cooking to avoid excessive browning. Place a small weight on them to prevent them from “flying” around the fryer (see how I did it with the air-fryer apple chips).
How do I prevent the chips from becoming soft?
It is important not to overlap the slices during cooking and to let them cool completely before storing them.
Can I flavor the carrot chips?
Yes, you can add spices or herbs such as paprika, rosemary or thyme to make the oven-baked vegetable chips even more flavorful.
