Baked Rosemary Carrot Chips

These easy to make Baked Carrot Chips with rosemary make the perfect healthy side dish and no one will even miss the fries! They are sweet, crispy, and delicious.

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Crispy and sweet Baked Rosemary Carrot Chips make a delicious and healthy low calorie side dish that can easily be made in place of potato chips, french fries, and other high calorie sides. They are also gluten free, Paleo, Whole30, and clean eating friendly so they can work for almost any diet!

Carrot chips and fries are one of my current obsessions when it comes to side dishes. Not only are they healthier than traditionally baked fries made with potatoes, but they also cook much quicker and are slightly sweet, which I love. You can make them with virtually any combination of herbs, spices, and oils to match whatever you are serving. One of my favorites is the version I am sharing today with fresh rosemary and garlic powder since I love the flavor of the earthy rosemary with sweet carrots.  However, there are so many different options and you can create endless flavor combos to match any meal or palette.

When making baked carrot chips there are a few very important things to keep in mind to get the best end product:

  • For crispy chips, the carrots have to be cut very thin. The best way to do this is with a mandolin, but you can also use a sharp knife. Another option is to use a vegetable peeler to make longer carrot chips, but since these are so thin they will likely cook more quickly.
  • Choose larger carrots if possible to get a nice size chip. When you cut the chips on the diagonal using a mandoline or a sharp knife, you get a lager chip if you use a bigger carrot.
  • Cover the baking sheet with parchment paper for easy cleanup and to make sure the chips don't stick. Since these cook relatively quickly and are delicate, the parchment ensures you won't end up with carrots sticking to your baking sheet or breaking apart.
  • Don't be afraid of spice! There are so many fun ways to season these up! Everything from cinnamon and sugar for picky kids to tons of curry powder and cayenne for adults who love spice.

More Seasoning Ideas for Carrot Chips

These baked carrot chips can be seasoned in so many different ways, so plan on getting creative and trying out new things. Try to match the flavors in your meal or grab something you know your family loves.

  • Maple Cinnamon: For picky eaters, one of my favorite combinations if cinnamon and maple syrup. I like to dust the chips in cinnamon before cooking them and then drizzle them with maple syrup right before serving.
  • Paprika and Cumin: The combination of sweet paprika with smoky cumin is a delicious one and it works especially well with the natural sweetness of the carrots.
  • Chili Powder and Oregano: I love heat so naturally I like to add chili powder to the carrots and a little oregano to bring an herbal flavor to the mix.
  • Thyme and Balsamic Vinegar: Dried thyme works great with the sweetness of the carrots and then drizzling on some balsamic vinegar before serving kicks things up a notch.
  • Curry Powder and Coconut: Toss the carrot chips in unrefined coconut oil to add coconut flavor and then add your favorite curry powder.
  • Old Bay or Seasoned Salt: Old Bay and seasoning salt are two of my favorite spice blends for fries so they are a natural fit for carrot chips as well.
  • Garlic Parmesan: I will never turn down garlic or Parmesan cheese. Toss the carrots with garlic powder and then add some Parmesan cheese on top before serving.

How do you make carrot chips?

Making carrot chips is a relatively quick and easy process and the end result is a sweet and crunchy chip your whole family will love.

  1. Preheat the oven to 425 degrees.
  2. Use a mandoline, sharp knife, or vegetable peeler to cut the carrots into thin chips. The thinner the chip, the crispier the chips will turn out. Ideally you want to slice the carrots on a diagonal so you have more surface area.
  3. Toss the chips with olive oil or spray with cooking spray for a lower calorie option. You can also use coconut oil, grapeseed oil, or avocado oil.
  4. Season with salt, pepper, or any spice you would like to use.
  5. Lay in a single layer on a baking sheet covered in parchment paper. It is very important the chips are overlapping and on top of each other. They need space so they will get nice and crispy instead of steaming.x
  6. Bake for 8-10 minutes or until the carrots crisp up. The edges sometimes burn slightly if they are thinner than the rest of the chip.

Are carrot chips healthy?

Baked carrot chips are a great healthy option. Carrots have high amounts of both beta-carotene and fiber and are also low in calories, packed with antioxidants, and high in minerals. They are beneficial for vision health, digestive health, and can help to regulate blood sugar. They are also a great option for kids who generally shy away from veggies. Served with some healthy ranch or ketchup, you will be shocked at how quickly these veggies disappear.

How long do carrot chips last?

Unfortunately, carrot chips are best eaten right after they are cooked. When they are stored in the fridge, they tend to lose their crispiness. They will still taste good, like a roasted carrot, but won't have any crunch left. The only exception to this is carrot chips made in the dehydrator. Those chips will last a couple of days but will also lose some of their crunch.

Can I make these in a dehydrator? Air Fryer? Microwave?

There are lots of different ways to make chips with carrots other than baking. 

  • Dehydrator: Slice the carrots very thin, just like you would for a baked chip. Then place them in the dehydrator at 125 degrees for about 10-12 hours.
  • Air fryer: Slice the carrots into very thin chips. Toss with a touch of olive oil and any seasoning you like. Add them to the air fryer in 3-4 layers, more than that and they won't gte crispy. Cook at 170 degrees for 18-22 minutes, shaking every five minutes. Remove once they are crispy.
  • Microwave: I am obsessed with making veggie chips in the microwave. For carrot chips, you will want to slice them paper thin. Then place on a sheet of parchment paper on a plate and spray with cooking spray or toss with a touch of olive oil. Add any seasoning you like. Microwave for 3-4 minutes and check to see if they are crispy, but not burnt. Continue cooking in thirty-second intervals until ready. They go from perfect to burnt very quickly so make sure to pay close attention since every microwave is different.
The Recipe
Baked carrot chips in a wooden bowl with rosemary, salt, and pepper.

Baked Rosemary Carrot Chips

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  • 4 carrots
  • 1 tbsp. olive oil
  • 2 sprigs rosemary
  • 1 tsp. garlic powder
  • Salt and pepper

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Preheat the oven to 425 degrees. Slice the carrots into very thin round chips, trying to keep them around the same thickness. If they are cut too thick, they won't turn out crispy. Toss with olive oil, rosemary, salt, and pepper.


Lie flat on a baking sheet without letting the carrots overlap. Bake for 10-12 minutes, watching carefully since they can burn easily.

Nutritional Facts
Serving Size: 3/4 cup
Amount Per Serving
Calories 61
Calories from Fat 33
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 43mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 3g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
1 Comment
On Baked Rosemary Carrot Chips
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September 8, 2018 - 11:47
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Loved these baked carrot chips! Instead of the rosemary, I used cinnamon as was suggested and my kids loved them. I was shocked to see how many they each ate. Will definitely be making these again.
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