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Carrot Chips

July 27, 2010

Some vegetables take less effort to get kids to eat than others. While brussel 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.


We used this to make this recipe:

Carrot Chips  (Serves 4)

  • Prep Time:5 minutes,
  • Cook Time: 45 minutes,
  • Total Time: 50 minutes,

Ingredients

  • 4 carrots
  • salt to taste

Preparation

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

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Comments






  1. Beatrix

    November 14, 2011 at 2:13 am

    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?

  2. tallie

    September 24, 2011 at 11:46 pm

    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.

  3. Aubrey

    July 10, 2011 at 5:56 pm

    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. Loretta

    July 5, 2011 at 9:22 pm

    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!

  5. Catherine

    June 15, 2011 at 4:59 pm

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

  6. Catherine

    June 15, 2011 at 4:52 pm

    I made these for the second time and they turned out nice and crisp. Here are some notes that I made. I used 5 carrots. Started at 250 degrees on the lowest shelf in the oven. Increased temp to 275 degrees after 17 min gave the carrots a stir with my wooden spoon. After the initial 45 minutes it needed another 15 min and I gave the carrots a stir with my wooden spoon again. They really shrunk but still needed more time so another 15 min but now I moved the tray to the middle shelf at 275 degrees and I gave the carrots a stir with my wooden spoon again. A few of the slices turned grey so I took the tray out and let them cool. They turned out crispy and my DS loved them. You need to nurse them but it is worth it. T

  7. Dustee

    June 10, 2011 at 6:33 pm

    I am about to try them for the third time. Mine stay chewy and I have a convection oven. I am going to keep going. DD has food intollerances and carrots are one of her few safe foods. I WILL GET THIS!~!!

  8. Andrea

    June 6, 2011 at 9:51 pm

    I tried to make these today and it was a huge fail. They never dried out and they shrunk really really small. I think they taste okay but I can almost guarantee that my boys won’t eat them.. Oh well, live and learn :)

  9. Sarah

    March 9, 2011 at 6:57 pm

    What other veggies could be used to make these? Just wondering!
    Thanks~!

  10. Catherine

    March 5, 2011 at 8:01 pm

    I just made these. I needed to bake these for a total of 2 hrs and they came out nice and crisp.

  11. Jeanne @JollyTomato

    February 8, 2011 at 2:21 pm

    LOVED these! Thanks, Catherine. I included them in my Fun Food Saturday: Veggie Chips story and we noshed on them for Superbowl Sunday. : )
    http://www.jollytomato.com/2011/02/05/fun-food-saturday-veggie-chips/

  12. Sara

    January 3, 2011 at 4:32 pm

    I just tried these and instead of using a mandolin, I used the peeler and made carrot strips. My problem is that most of mine burnt because I didn’t watch them closely. But the ones that were not burn were perfectly crispy and delicious!

  13. Diana

    October 25, 2010 at 9:03 pm

    I excitedly tried out this recipe too. The carrots came out chewy…and I baked them a REALLY long time..almost two full hours! Ieven decided to let them dry overnight…no luck! in the morning they were still chewy
    :(

  14. Tiffany

    October 18, 2010 at 6:25 pm

    I too should’ve tried to leave them in longer because our were soft & chewy. I tried my first 2 recipe’s off this site & both failed : ( Just needed to get that out so I feel better, lol.

  15. Chris Pessoa

    October 13, 2010 at 4:51 pm

    Hi, Catherine! I tried this recipe twice and I could not make then crispy. I even bought a mandolin and in all the two times I tried I had to bake for 1:40h… At the first time some pieces got crispy but most not and my daugther ate some and liked the crispy ones. I’ll not give up… I’ll try again because I think she’ll like and eat, but I wish I knew what I’m doing wrong. :-(
    I think I´ll try a hotter temperature… maybe my oven is not at the temperature it says it is.

    • catherine

      October 14, 2010 at 2:46 pm

      Every oven is different, try testing it with a higher temp and see how they go – just watch it :)

  16. Emily

    October 4, 2010 at 2:00 pm

    I just took my first batch out of the oven and these are delicious! They’re so crispy and sweet. I can’t wait for my 2.5 yr old to wake up from his nap so he can try them.

  17. Kendra

    September 30, 2010 at 3:28 pm

    :( These didn’t work for me either…and I left them bake a loooong time. Sad – I was excited for them.

  18. Robin

    September 25, 2010 at 11:09 am

    We made these to use up our bumper carrots and they were awful. They were bitter and chewy. We threw the whole batch away. I don’t know what went wrong.

    • catherine

      September 27, 2010 at 1:54 pm

      Sometimes carrots can be a little but bitter, did you peel the skin off?

  19. Lise

    September 24, 2010 at 7:05 pm

    Would a deyhdrator work as well (better)? I’m considering one for making snacks like these for my daughter’s lunch

    • catherine

      September 27, 2010 at 1:58 pm

      Dehydrator will work just fine!

  20. Michelle

    September 21, 2010 at 6:30 pm

    I tried these and even cooked them an extra 30+ minutes and after they cooled they had more of a jerky texture. I sliced the carrots as thin as my mandolin would allow. I’m guessing if I could slice them even thinner that it might work better.

  21. Carrie

    September 21, 2010 at 6:05 pm

    How long will these keep after they come out of the oven?

    • catherine

      September 22, 2010 at 4:25 pm

      They are good in an air-tight container for a week – but if they are not air-tight they get soggy the next day because of the humidity. Ours doesn’t even last one day- they eat it all up!

  22. Sarah

    August 16, 2010 at 3:06 pm

    Do you think this would work with radishes too?

    • catherine

      August 17, 2010 at 12:44 pm

      Haven’t tested it but i’m sure it would work :) let me know if you test it!

  23. Melanie

    August 16, 2010 at 1:37 pm

    I made these today and they didn’t turn out how I thought they would :( I had them in the oven for almost an hour and left them out to cool… but they are still chewy, and not crispy. Maybe I didn’t cut them thin enough?

    • catherine

      August 17, 2010 at 12:45 pm

      Did you use a mandolin? Using the mandolin makes a huge difference.

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  25. Tiffany @ The Gracious Pantry

    August 7, 2010 at 10:40 am

    Question: I tried these and could not get them to be crispy. I baked them for an additional 15 minutes (a full hour), but they were still soft. Is that how they are supposed to be?

    • catherine

      August 9, 2010 at 3:17 pm

      Every oven is different and they require different temperature times depending on your oven. Leave them in longer and check every 15 minutes, yours may have gone for another 30 minutes. Also when you take them out to cool, they become more crispy.