Baked Carrot Chips

Are you craving something healthy with a salty and slightly sweet crunch? If so, these four-ingredient baked carrot chips will be right up your alley. Multi-colored carrots are sliced into thin strips, tossed with olive oil, sprinkled with salt and pepper, and baked in the oven until golden and crispy. They are that simple! Whip up these easy chips as a snack or complement to any dip or spread. However, be warned…they are highly addictive!
Baked Carrot Chips
yellow, purple and orange carrots, salt, oil and pepper

Ingredients are below

Carrots: I love making carrot chips because they are packed with natural sugars, and the chips come out slightly sweet. The only challenging part of using carrots is cutting them. However, if done slowly and with patience, they will pose no problem. 

Olive Oil: Using high-quality Extra Virgin Olive oil is recommended for this recipe. I love the Italian brand, Lucini. For this recipe, I used the Premium Select Extra Virgin Olive Oil.

Kosher Salt: Using a high-quality Kosher salt is an absolute MUST for cooking! It will provide a better final product! In the recipe, I explain to season to taste with salt. The salt will act as a cooking agent, helping to cook the carrot chips from the inside out. The salt will also soak into the carrots’ pores and help bring out their natural sweetness. 

Freshly Cracked Black Pepper: The pepper in this recipe is optional. If you are making these chips for children, I would skip this pepper. The pepper will add a slight amount of heat to the chips to round out the sweetness. 


  • My Japanese mandolin is one of my absolute FAVORITE kitchen tools. I use it to slice my vegetables and make my salad almost every night. However, it takes practice and care to use it correctly. Because it is so sharp, fingers can get nipped if you are not paying attention. 
  • A mandolin works phenomenally to slice the carrots and does so relatively quickly. If you are using a mandolin, just go SLOWLY and watch what you are doing. 
  • If a mandolin scares you, a knife will work too. Your chips will probably not be as thin and uniform, but it will work. 


  • When you take your chips out of the oven, it is important to let them rest for about 7-10 minutes. This allows them to firm up and get a bit harder. Of course, you can eat the chips fresh out of the oven; they just might not be as crisp. 
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Baked Carrot Chips

Baked Carrot Chips

I love these four-ingredient carrot chips because they are quick, healthy, salty, crunchy, and slightly sweet all in one! The best part, they only take minutes to prepare! They are fantastic on their own as a snack or wonderfully complement any dip or spread.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Snacks, Vegan
Cuisine American
Servings 2 people
Calories 224 kcal


Carrot Chips

  • 8-10 multi-colored carrots (any color will work)
  • 2 tbsp olive oil
  • Kosher salt
  • Fresh cracked black pepper


Carrot Chips

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line a baking tray with parchment paper or a silicone mat.
  • Slice the ends off the carrots and cut them into 2 ½ inch pieces.
  • Take each piece and slice super thin on a mandolin or with a knife.
  • Place the carrots in a medium-sized mixing bowl and toss with oil, and season with salt and pepper.
  • Lay the carrots in one layer on the baking sheet and place in the oven for 8-12 minutes until the carrots’ edges are golden brown and crispy.


Calories: 224kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 169mgPotassium: 781mgFiber: 7gSugar: 12gVitamin A: 40763IUVitamin C: 14mgCalcium: 81mgIron: 1mg
Keyword baked carrot chips, carrot chips recipe, healthy carrot chips
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About Sarah
Sarah blair

Adding a generous dose of enthusiasm, excitement, and creativity to the culinary world, Sarah began her career at the French Culinary Institute in NYC. Sarah has worked for the past decade as a Culinary Producer and Food Stylist.

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