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.

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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.

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Carrot Chips

3.50 from 4 votes
Servings: 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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.

Nutrition

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.

Comments

  1. 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!

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

  3. 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

  4. 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!~!!

  5. 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!

  6. 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 🙂

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

  8. 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!

  9. 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
    🙁

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

  11. 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!

  12. 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. 🙂

  13. 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?

3.50 from 4 votes (4 ratings without comment)

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