My family and I inhaled these yummy carrot chips. I made these in response to all my other chip recipes going viral – so clearly we are in need of healthier snack options and I’m quite happy to oblige.
These were definitely the simplest chip recipe I made thus far. No par boiling or roasting necessary here. Simply peel and slice your carrots into thickish coins and you’re done with the prep. I used shredded parmesan cheese and layered on the carrot coins so they were mostly touching. Next lightly coat them with some olive oil and season with your soul.
If you like these you will love my other chip recipes:
- Crispy Parmesan Broccoli Chips
- Crispy Mushroom Chips
- Crispy Parmesan Potato Chips
- Crispy Brussels Sprouts Chips
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Crispy Carrot Chips
- Rate
4.89 from 9 votes
Servings: 4
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
Ingredients
- 7 oz shredded parmesan cheese
- 3 large carrots, peeled
- 1/2 tbs olive oil
- salt, paprika + onion powder to taste
Instructions
Preheat your oven to 400℉. Line a 12×17 inch rimmed baking tray with parchment paper.
Sprinkle the parmesan cheese on the tray to form an even layer.
Slice your carrot into medium thickness coins. Not too thick not too thin. Place them on top of the parmesan cheese to form a uniform layer – mine were touching. LIGHTLY brush the tops with olive oil and season with salt, paprika and onion powder to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips with your hands. Enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 7g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 832mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9409IU | Vitamin C: 3mg | Calcium: 605mg | Iron: 1mg
Author: Stella
Add a comment
32 comments
- Deb
Huge hit! This simple and quick recipe is sure to please. Not to mention a tasty way to get your veggies in.
- Reply
- Stella
Hi Deb, thats awesome! I’m so glad the recipe was enjoyed!
- Reply
- Susan
Everyone LOVED these!
- Reply
- Stella
HI Susan, thanks for trying the recipe!
- Reply
