Baked Carrot Chips

These carrot chips are baked in a hot oven until crispy. They are wonderful on their own or dipped in a creamy dip.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Rest Time 5

Total Time 55

Servings servings

Calories 79kcal

1 pound carrots thinly sliced, ⅛-inch thick
1 tablespoon olive oil extra-virgin
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder

Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper.
Spread the carrot slices on paper towels and blot them to remove excess water. Transfer them to a large bowl and toss them with olive oil, salt, pepper, and garlic powder.
1 pound carrots, 1 tablespoon olive oil, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
Spread the carrot slices in one layer on the prepared baking sheets. Don't crowd them. Use three pans if needed.
Bake them until browned on the edges and crispy, for 15-20 minutes per side, rotating the pans midway.
If some chips are not yet crisp while others are done, remove the finished ones and bake the rest for a few minutes longer. Watch them closely to make sure they don’t burn.
Let the chips cool on the baking sheets for 5 minutes at room temperature. They will firm up as the remaining steam escapes. Serve alone or with your favorite dip.

These are not as crispy as commercial chips. To get potato chip-level crispiness, you would need a dehydrator, not an oven.
An earlier version of this recipe recommended baking the chips at 450°F, but I have re-tested it following reader feedback and have found that baking for a longer time at a lower temperature works better.
I often use store-bought pre-sliced carrots. However, the advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are a bit too thick, so they're harder to crisp.
Seasonings, especially salt, are just guidelines. Adjust to taste.
You can keep the leftovers in a paper-towel-lined sealed container in the fridge for 3-4 days. To crisp them back up, arrange them in a single layer on a parchment-lined baking sheet and reheat them in a 350°F oven until heated through.