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

3.34 from 3 votes
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.


Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 40mg | Fiber: 2g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

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. Ladies, ladies!

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

    Problem solved. You’re welcome 🙂

  2. 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.

  3. […] 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 […]

  4. 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?

  5. 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.

  6. 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!

  7. 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!

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

  9. 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

  10. 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!~!!

  11. Love how she put this outfit toeeghtr! Love the colors, the bag, those shoes, love the layers, the swapped belts, love the orange ring! She clinched this one! So alive! HOT!

  12. 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 🙂

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

  14. 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!

  15. 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

  16. I made these with both carrots and parsnips, and my extremely picky 2 1/2-year-old daughter snarfed them all down. Thank you!

  17. I would just like to say that I think you and your recipes are AMAZING! Not only does my 2 1/2 yr old daughter love your recipes but many of them are good for the Weight Watchers plan as well!
    This one is in the oven right now! I can’t wait to try them!

  18. Every oven is different, so in that case your chips would probably needed for time in the oven to dry. When they come out of the oven they become more crispier as well when they cool. Try putting them in 15 mins longer and see what happens. 🙂

  19. I hoped these would be a hit, but they weren’t with my 4 year old. I wonder if they were more crispy if she would like them better. Would more time in the oven dry them out more and make them crispier?

  20. You didn’t need to toss the carrots in oil? I’ve made kale chips and have had to toss them in olive oil before baking.

  21. looks like they could have started out round and taken on the fun shape as they dried out in the oven. i’m sure slicing on a diagonal would give more of a surface to warp into these fun shapes :o)
    can’t wait to try this!

  22. Seems to me like she used whole carrots. Doubt 4 baby carrots give you as much as is shown in the picture. Plus baby carrots are a pain to slice!

  23. I used regular full size carrots. They wouldn’t be good for freezing though. They were gone after an hour, thats how good they were!

  24. It looks like they were peeled with a veg. peeler – can I do this or would it makes the slices too thin?

  25. I made these for my 18-month-old yesterday. They really shriveled up into barely-there sorts of crisp/chewy chips. I think I used about 5 decent-sized carrots and ended up with about a cup of “chips.” Anyway, he ate them up -and he’s not really crazy about carrots! I definitely recommend them for toddlers.

  26. These are great for toddlers, they are thin and crispy so there shouldn’t be a problem. Kenya loved them!

  27. This sounds great! I just wonder if it would be ok to give to a toddler without posing a choking hazard. What do you think?

  28. Yes, they are cut into really thin rounds, they shrivel up when they bake. They are so addicting!

  29. Did you cut your carrots in rounds? They have such a fun shape- it doesn’t look quite like circles.

  30. If this actually gets my son to eat a vegetable that isn’t deep fried I’ll (1) fall over in shock and (2) be eternally indebted to you!!!

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