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
Ingredients
- 4 carrots
- kosher salt to taste
Instructions
- 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.
Very good information about carrots chips recipes
[…] Carrot chips […]
Ladies, ladies!
Skip the oven and buy them pre-roasted/pre-salted at Sprouts.
Problem solved. You’re welcome 🙂
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.
[…] 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 […]
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?
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.
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!