Carrot Chips are not only nutritious, they’re beautiful in color, a fun shape, great to make with kids, super simple to make and delicious to eat.


Some vegetables take less effort to get kids to eat than others. While brussels sprouts and lima beans might not always be favorites of your little ones, I bet carrots are a pretty easy sell. For starters, they’re not green, a color most kids associate with their veggies. And along with being naturally sweet, carrots are a gold mine of nutrition and a great source of beta-carotene. Beta-carotene converts to Vitamin A, which is essential for good vision.

Still, some kids will avoid vegetables at any turn. The fun part of this recipe is turning carrots into something they won’t be able to say no to. These carrot chips couldn’t be easier to make and they are so delicious and fun to eat, you’ll likely find yourself running back to the market for more carrots for the next batch! Best of all, they are a great way to get kids to eat their veggies, and that should make every mom happy.

I like to make a big batch of these at the end of the weekend and use them in Kenya’s lunch or send them to school with him as an afternoon snack. More than once, I’ve had another mom approach me to ask me where I got them from. It’s always so fun to tell them that I made them, and that they can too!

These carrot chips are also a perfect alternative to those less than healthy snacky foods. The crunch of these chips will have you and your kids feeling like you’re eating potato chips, but you’re not! These are a much healthier option to your classic snack food with that same addicting nature. But none of the guilt! It’s a win-win for everyone. 


Carrot Chips

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 4 carrots
  • kosher salt to taste


  • Preheat oven to 250 degrees.
  • Using a mandoline or a knife, thinly slice the carrots into rounds.
  • Place the carrot chips on a silpat or parchment-lined cookie sheet, sprinkle lightly with salt and bake for 45 minutes.


Sodium: 40mg | Sugar: 3g | Fiber: 2g | Calories: 25kcal | Protein: 1g | Carbohydrates: 6g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. One other tip… be sure that none of the carrots are overlapping otherwise they may not crisp up.

  2. These worked out pretty well. My oldest probably downed a large carrot on his own today. Yay! Little one ate more carrots than she otherwise would have, too! Kind of time consuming, but worth it! (Approximately an hour all together?)

    I did 250 degrees on convection (which would be 275 standard) & they actually started crisping up at about 20 minutes. If they were a little more golden, they seemed to be crispy for sure; if still orange, chances were they might be a little chewy. I actually preferred chewy cuz it seemed a little “al dente,” but knew my kids would want just crispy, so I tried to bake most longer.

    My son suggested adding a little sugar & cinnamon, too. That batch turned out nicely! 🙂

    I’ve got 2 relatively picky little ones (5 & 2)…& thanks to this site, they regularly eat kale (kale chips). We also do sweet potato chips & I’m hoping to throw carrot chips into the mix. As picky as they are, like many kids if you make it into a chip, it has a better chance of ending up in their tummies!

  3. i can’t wait to try these! i have a 1 week fruit and veg only detox. this is perfect because theres no oil and makes something crispy like chips with no guilt of eating them, ill check back later when i finish them!

  4. I have some big monster carrots in my garden and I decided to try this recipe. Instead of slicing the carrots into little rounds I cut the carrots in 1/2 then in thin slices length wise. I used my meat slicer. The chips were a lot bigger. I mixed them in with my beet chips and they made a beautiful colorful snack.

  5. I think slicing the carrots on the bias would give these a fighting chance at working.

    These are so ridiculously small, they look more like rabbit food than ever.

    This recipe should not suggest slicing the carrots with a knife. It is impossible to slice them evenly, so you end up with a batch of burned and undercooked chips (with maybe one suitable to eat?)

    Taste is completely “meh” for the perfectly cooked ones, chewy and gross for the underdone ones….at least the burned ones were crispy?

  6. […] okay. Time to move on. Next stop: Carrot Chips. First of all, let’s just get it out of the way and say that I only had baby carrots and I […]

  7. I love carrots so I was excited to try this. I did everything according to directions, including using a mandolin. However, since you didn’t mention a thickness I had to guess and I went with 1/8th inch slices. I’m expreriencing all of the problems others have described; looong oven times, chewy, very shriveled. I’m guessing a thinner slice would help and giving what setting you used would be very helpful.

  8. Ladies, ladies!

    Skip the oven and buy them pre-roasted/pre-salted at Sprouts.

    Problem solved. You’re welcome 🙂

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