This tasty 5-ingredient recipe for carrot chips is a healthy way to satisfy your snack cravings! Serve them with your favorite dip or enjoy the chips all on their own.
Looking for a healthy way to satisfy your snack cravings? This 5-ingredient recipe for carrot chips is so easy to make for delicious, feel-good snacking!
These chips are dairy-free, gluten-free, vegan, and can be ready in less than half an hour.
How to make carrot chips
This simple recipe comes together in just four easy steps. Let’s see how it’s done!
Step 1: Preheat the oven to 425°F. Line a baking sheet with foil and set aside.
Step 2: In a large bowl, toss the carrot slices with oil, garlic powder, parsley, and salt until the carrots are evenly coated.
Step 3: Arrange the carrot slices in a single layer on the prepared baking sheet, making sure not to overcrowd the sheet.
Step 4: Bake for 20-25 minutes or until starting to brown, then remove from the oven.
That’s it! I recommend serving immediately while they’re hot and crispy. I typically serve them in a bowl with a side of keto ranch dressing.
Tips for making the best chips from roasted carrots
Let me just go ahead and say this: these carrots are NOT going to fool you into thinking they’re potato chips. If you think they’re going to taste exactly like a potato chip, you will be disappointed.
In reality, they are something else entirely! Crispy, crunchy, slightly sweet, and with just the right amount of salt and seasoning. They’re perfect when you’re in the mood for a healthy snack.
I do recommend slicing the carrots as thinly as you can so you’ll get the crispiest chips possible. You should aim for the slices to be ⅛-¼ inch thick and as even as possible.
In terms of the perfect roasting time, you’ll know they’re done when there are slightly burnt bits on the carrot. This just adds to the overall crunchiness!
Not only are these vegetable chips quick and easy to whip up, but they can also be made in advance! So you can have a tasty snack ready to enjoy any time.
Any extra carrots should be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat them, I recommend reheating at 400°F until the chips are crispy again.
Other healthy snack recipes
I’m always looking for tasty snacks to get me through the afternoon. Of course, I don’t want mindless munching to derail my efforts, so I always try to have healthy bites on hand or ready to whip up at a moment’s notice! If you’re looking for some inspiration, here are a few of my favorite recipes I know you’ll love:
- Low-Carb Baked Zucchini Chips
- Stuffed Celery with Cheese, Bacon, and Herbs
- Sugar-free Cottage Cheese Parfait with Berries
For even more delicious inspiration, check out my round-up of 10 Low Carb Cauliflower Recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 2-3 medium carrots (thinly sliced)
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅓ teaspoon salt
- Preheat the oven to 425°F. Line a baking sheet with foil and set aside.
- In a large bowl, toss the carrot slices with oil, garlic powder, parsley, and salt until the carrots are evenly coated.
- Arrange the carrot slices in a single layer on the prepared baking sheet, making sure not to overcrowd the sheet.
- Bake for 20-25 minutes or until starting to brown, then remove from the oven.
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