These crispy baked carrot chips are a crunchy, naturally sweet, and healthier alternative to potato chips or fries. They work brilliantly as a snack, side dish, or appetiser, are simple to make in the oven, and can be seasoned in many different ways. Serve with dips such as hummus, garlic aioli, or your favourite vegan sauces.
A Quick Look At The Recipe
✅ Recipe Name: Baked Carrot Chips
🕒 Ready In: 45 minutes
👪 Serves: 4
🍽 Calories: 92 calories per serving
🥣 Main Ingredients: Carrots, Olive Oil, Cornflour (cornstarch)
📖 Dietary Info: Low in calories, naturally sweet
👌 Difficulty: Easy
Summarise & Save This Content On
Oven-baked carrot chips are low in calories, kid-friendly, and a simple way to add extra vegetables to meals.
You might also enjoy my baked potato fries or halloumi fries as other side options.
✔️ Why should you try it?
- 🥕 Healthy & Nutritious: These chips are high in fibre and vitamin A, and make a guilt-free snack.
- 🍟 Crispy & Delicious: A light cornflour coating and high oven temperature deliver a satisfying crunch.
- 👪 Kid-Friendly: Their natural sweetness appeals to children — pair with ketchup or yoghurt dips.
- 🥗 Versatile Seasonings: Try smoked paprika, garlic powder, chilli, herbs, or grated Parmesan for variety.
🥘 Ingredients
Carrots – choose fresh, firm carrots and cut them into uniform sticks or thin slices so they cook evenly and crisp up.
Cornflour (Cornstarch) – gives a light, crisp coating that helps the chips become crunchy in the oven.
Olive Oil – adds flavour, encourages caramelisation, and helps seasonings adhere to the carrots.
Smoked Paprika – brings a warm, smoky depth that complements the carrots’ sweetness.
Cayenne Pepper – adds heat; adjust the amount to suit your taste.
Salt – balances the sweetness and enhances all the flavours.
Need to substitute an ingredient?
If you have allergies or preferences, swap cornflour for rice flour or arrowroot, use a neutral oil instead of olive oil, or adjust spices to your needs.
📖 Variations
- Smoky BBQ: Use smoked paprika or a BBQ spice mix for deeper, smoky notes.
- Herb & Garlic: Toss with garlic powder and herbs like thyme, rosemary, or parsley.
- Spicy Kick: Add more cayenne, chilli powder, or red pepper flakes for heat.
- Parmesan & Herb: Finish with grated Parmesan and oregano or thyme for a cheesy twist.
- Sweet & Spiced: Lightly coat with cinnamon and a touch of brown sugar or maple syrup for a dessert-style chip.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found below
One: Wash and peel 500g (about 6 medium) carrots. Cut into even batons or thin sticks so they cook at the same rate and develop crisp edges.
Two: In a large bowl, combine 1 tablespoon cornflour, 2 tablespoons olive oil, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne (or to taste). Add the carrot sticks and toss until each piece is lightly coated. Season with 1/4 teaspoon salt.
Three: Preheat the oven to 200°C / 400°F (180°C fan). Arrange the coated carrots in a single layer on a baking tray lined with parchment, leaving space between pieces for air to circulate. Bake for 35–40 minutes, turning halfway, until golden and crisp.
Four: Serve straight away as a snack or with mains. Finish with chopped fresh herbs, a squeeze of lemon, or extra seasoning if you like.
Tips for Perfect Crispy Carrot Chips
- Don’t overcrowd the tray: Give each piece room so air can circulate and they crisp evenly.
- Dry the carrots well: Excess moisture prevents crisping—pat dry before coating.
- Use cornflour (cornstarch): A thin dusting helps absorb surface moisture and creates a crisper finish.
🍴 Serving suggestions
These carrot chips pair well with burgers, chicken nuggets, air-fryer chicken breasts, puff pastry sausage rolls, or cheese and bacon turnovers. They also make a satisfying after-school snack served with hummus, homemade ketchup, or guacamole.
Storage
Best eaten fresh. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer at 200°C (400°F) to restore some crispness.
❓ Frequently asked questions
Yes. Air-fry at 180–200°C (350–400°F) for about 15–20 minutes, shaking or turning halfway through, depending on thickness.
You can prep and season the carrots in advance, but they are crispiest freshly baked. Reheat in the oven or air fryer to revive texture.
Slice the carrots thinner, ensure they are completely dry, use a light cornflour coating, and avoid overcrowding the tray. They will firm up as they cool.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Carrot chips are soggy | Dry the carrot pieces thoroughly, use a light cornflour coating, and arrange them in a single layer without overcrowding to allow steam to escape. |
| Edges burn before centres cook | Cut the carrots into uniform pieces so they bake evenly. If needed, reduce oven temperature slightly and extend cooking time. |
| Chips turn out leathery rather than crisp | Ensure the oven is fully preheated, spread the pieces with plenty of space, and avoid excess oil—use just enough to coat. |
😋Related recipes
More recipes with carrots and simple sides are ideal companions to these chips.
- Slow Cooker Lamb Breast Recipe
- Easy Sausage Hotpot Recipe
- Easy Chicken and Vegetable Stew Recipe
- Leftover Roast Chicken Soup
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Recipe
Baked Carrot Chips
Equipment
- Vegetable peeler
- Knife
- Baking sheets
- Measuring spoons
Ingredients
- 6 Carrots peeled and cut into batons (about 5cm long, 1cm wide)
- 1 tablespoon Cornflour (Cornstarch)
- 2 tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Salt
Instructions
-
Preheat the oven to 200°C (180°C fan / 400°F / Gas 6). Place the carrot batons in a large bowl.
-
Mix the cornflour, olive oil, smoked paprika, cayenne and salt in a small bowl, then pour over the carrots. Toss so each piece is evenly coated.
-
Spread the carrots on a lined baking sheet in a single layer and bake for about 35 minutes, shaking or turning halfway through, until golden and crisp.
Notes
Nutrition: Nutritional values are approximate and calculated using online tools; they may vary with ingredient brands and portion sizes.
Nutritional Information (Approximate)
|
Carbohydrates: 14 g
|
Protein: 1 g
|
Fat: 4 g