Carrot Chips

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.

Original recipe makes 4 servings


4 carrots, washed
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt

  • PREP

    10 mins

  • COOK

    12 mins


    22 mins


  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.


Calories: 51 kcal
Carbohydrates: 6.9 g
Cholesterol: 0 mg
Fat: 2.5 g
Fiber: 2 g
Protein: 0.7 g
Sodium: 195 mg