Homemade Carrot Chips – Healthy Recipes Blog

These tasty carrot chips are baked in a hot oven until crispy. They are wonderful all by themselves or dipped in a creamy sour cream dip.

Ready in about 30 minutes, it’s easy to whip them up anytime – whether you want a delicious side dish or an easy snack.

Carrot chips served in a white bowl.

I love carrots. I really like their crunch and sweetness when they’re raw, whether dipped in homemade ranch or just enjoyed all on their own. But I also enjoy them when they are well-seasoned and cooked. ?

These carrot chips are especially good! Roasting thinly sliced carrots in olive oil elevates them from a fairly standard veggie into a truly delicious snack. Even my youngest, the notoriously Picky Eater, likes them.


You’ll only need a few simple ingredients to make these tasty chips. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Carrots: Thinly slices, about ¼-inch thick. I’m lazy, so I often use store-bought pre-sliced carrots. Obviously, you could simply slice the carrots yourself. The advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are relatively thick.

Olive oil: This is by far my favorite oil to cook with! It’s so delicious. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Another tasty option is to use melted butter.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the chips could end up too salty.

Garlic powder: I actually prefer garlic powder to fresh minced garlic. I feel that it coats the carrots more uniformly.


Making these homemade carrot chips is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to coat the carrot slices with olive oil. Then add salt, pepper, and garlic powder. Mix to coat.

Then roast the chips in a hot oven until crispy. This should take about 20 minutes in a 450°F oven.

A six-photo collage showing the steps for making carrot chips. A six-photo collage showing the steps for making carrot chips.

Expert tip

Note that some of the carrot slices will brown faster, depending on their thickness and where they’re placed in the pan. Simply remove them and keep roasting the ones left in the pan.

Frequently asked questions

Are they as crispy as store-bought chips?

Unfortunately, they are not. But they ARE crispy, caramelized, and very tasty. I would think that to get potato chips crispiness, you would need a dehydrator, not an oven.

Can I cook these in a skillet?

Yes, but they won’t come out crispy. They’ll be more of a sliced-carrot-side-dish than a crispy snack.

Can I make a sweet version?

Yes. Instead of olive oil, coat the chips in melted unsalted butter or ghee plus a tablespoon of maple syrup. And instead of salt, pepper, and garlic powder, use ground cinnamon.


The best way to vary this recipe is to experiment with different seasonings. Good options include dried thyme, dried oregano, chili powder, onion powder, and ground cumin.

Serving suggestions

You can serve these tasty chips as a side dish, or even as a snack. I like dipping them in a homemade spicy sour cream dip – simply mix ½ cup of sour cream with 1 teaspoon of hot sauce and ½ teaspoon of garlic powder.

They’re also good with Greek yogurt dip, ranch dressing, and tahini sauce.

When I serve them as a side dish, I like to serve them with a main dish that I can cook in the same 450°F oven. So I often serve them with one of the following:

Storing leftovers

If you have leftovers, they keep OK in the fridge in a sealed container for 3-4 days. But as one might expect, they’re not as good as when served fresh out of the oven.

They do lose their crispiness, but not their flavor! Simply reheat them gently, covered, in the microwave on 50% power.

Carrot chips served in a white bowl.Carrot chips served in a white bowl.

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Recipe card

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