Easy Carrot Chips
These carrot chips can be addictive! Thank goodness there are only three ingredients!
One of our main messages to parents with picky eaters is to try a vegetable in different forms, textures, flavors, and cooking styles. If your child isn’t a fan of raw carrots, he may like them steamed, roasted, blended, juiced, or in some other way. So many of a picky eater problem goes beyond taste and is heavily influenced by texture. But if it is about flavor, preparing veggies in different ways actually does change the flavor! So, when you are thinking about dinner ideas, these carrot chips would make a wonderful side dish!
Why carrots are good for you:
Carrots
ANTI-OXIDANT
When damage is done to your cells, sickness, disease, and degradation can follow. But foods with antioxidants can slow down the damage, and in some cases, reverse it. Carrots specifically can help slow the damage to skin, eyes, and even immune function. The antioxidants in carrots can also help protect against heart disease and some cancers. Different fruits and vegetables contain different antioxidants, so in order to protect against a wide range of disease, a variety of fruits and vegetables is going to be important.
What are some ways to eat carrots?
Carrots, while many of us love to throw raw sticks into a child’s lunch, there are so many other DELICIOUS ways to eat carrots, that your kids will LOVE! To make the most of your healthy meal plans, include carrots in a variety of ways in all the meals (breakfast, lunch, snack, and dinner!)
- carrot juice Consider including some apple juice to sweeten it up!
- carrot french toast, Shredding carrots and including it in your batter, and sprinkled on top!
- carrot muffins If your kids like carrot cake, than they’ll love these!
- a carrot smoothie We added orange to this extra vitamin C!)
- carrot granola bars We added carrots to our granola bars with great results
- carrot crackers Mmm. cheesy and delicious!
- carrot energy bites These no-bake balls are great on the go
- carrot cupcakes An Easter tradition of ours!
- carrot cake We included Greek yogurt and apple to make this cake
- and carrot cookies! We included apples and oats in these carrot cookies
And finally- the way we are going to make them today….
CARROT CHIPS!!
After your slices have been made, simply coat the bottom of a cookie sheet with some olive oil. Lay the carrots slices on the pan, and sprinkle with salt!
Bake at 400 for 10-25 minutes. Yes, that is a long span of time. But, it will be different for everyone depending on how thick your carrot slices are. You want them thin and crispy!
We’d love to hear about your experience trying these carrot chips! Did your kids like them? Love them? Leave a comment to let us know!
Easiest Carrot Chips Ever
Instructions
- Preheat oven to 400°F.
- Peel carrots, then slice into strips using the vegetable peeler. Avoid rotating the carrot for as long as possible to make wider sections; the thicker the pieces, the better they will turn out!
- Add the carrot strips to a bowl, and toss with olive oil. Start with a smaller amount– you don't need much! If they seem dry at the full 3 teaspoons, add another teaspoon.
- Place carrot peelings in a single layer on the cookie sheet, and sprinkle with salt.
- Bake for 10-20 minutes until crispy, tossing once or twice during cooking. (Exact cook time will depend on the thickness of the slices).
- Serve and enjoy!
Nutrition
READ NEXT==> 4 INGREDIENT CARROT CHEESY CRACKERS
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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Hard to find the balance of not soft, not burnt. But it was fun anyways!
I used too much oil and some didn’t crisp up and a few burnt. It is hard to get all the carrots the same thickness. (Maybe time to pull out the mandoline. Although that would be one more thing to wash and negate that “easiest” part of the title.)
Did these in the air fryer and they came out awesome!
I’ve tried making these for different times, once with a silpat. They come out with half of the chip burned & the other half not cooked all the way!
What am I doing wrong? I want these to work so bad!
Hi Vanessa, I’m sorry you haven’t gotten a great batch yet! They can be a little finicky, but well worth it when they work. Peeling strips that are similar size helps, and checking progress often (and flipping/tossing) during cooking. I actually pull some off that are done and crispy mid-way through, and pop the pan back in to finish the rest.
May I make them a day ahead? Or do they get soggy from the olive oil? I love salt and vinegar on my chips. Thought I’d sprinkle with S&V just before serving (at a picnic this week). Sound okay? Thanks, Chef Mym
They don’t last too long around our house! You may lose some of the crunch by making them ahead of time, but they would still be tasty! We love salt and vinegar chips, too! Great idea.
In the description it says bake at 350 but then in the recipe below it says bake out 400. Which one is correct?
400 is correct- I fixed the post. Thanks for pointing that out!
No problem! What I do is I use a regular peeler and push extra hard “peeling” all the way through the carrot in the same spot. It leaves thin curly strips of carrots. For myself and my oven I found that these very thin strips of carrot works the best. My almost 3-year-old absolutely loves these carrots and would eat them every single day if she could. I find that the super thin carrot fries almost taste like sweet potato fries. So easy to make it is not my favorite go to side dish cooked in the oven.
* Note* it only takes about 1 minute from when they are perfectly crispy to being overly burned. At the point when they are starting to get crisp I watch the oven like a hawk.
Please, can I store carrot chips in a jar?
They don’t store too well- they might lose their crunch!