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Sweet & Savory Carrot Chips

Carrot chips can make for the perfect potato chip substitute when you're craving something salty! The next time you have leftover carrots or shavings from a previous recipe, save them to create a delicious treat.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Servings 8


  • 2 lb carrot
  • ¼ cup olive oil
  • 1 tbsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon


  • Preheat the oven to 425°F. Line several large baking sheets with parchment paper and set aside.
  • If you've saved the carrot shavings from another recipe, skip this step. Otherwise, trim the carrot tops off and save them for your pesto. Starting on the thick end, slice the carrots paper-thin on the bias to create elongated slices.
  • Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
  • Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.