Ingredients
Method
- Preheat oven to 250 degrees F (120 degrees C).
- Thinly slice carrots into 1/16 inch rounds using a mandoline or knife.
- Toss carrot slices with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Arrange seasoned carrot chips in a single layer on a parchment-lined baking sheet, ensuring no overlap.
- Bake for 45 minutes, flipping halfway, until slightly browned and crisp.
- Let cool completely on the baking sheet to allow them to crisp further.
Notes
- For the crispiest carrot chips, ensure your slices are as thin and uniform as possible. A mandoline is your best friend here.
- Don't overcrowd the baking sheet. Use multiple sheets if necessary to give the chips space to breathe and crisp up evenly.
- If your chips aren't getting crispy, they might need a bit more time in the oven or a slightly higher temperature. Keep an eye on them to prevent burning. When I made my first batch, I pulled them too early thinking they were done, only to find them chewy. That extra 5-10 minutes makes all the difference for true crispness.
- Store cooled carrot chips in an airtight container at room temperature for up to 3-4 days to maintain their crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet. Use multiple sheets if necessary to give the chips space to breathe and crisp up evenly.
- If your chips aren't getting crispy, they might need a bit more time in the oven or a slightly higher temperature. Keep an eye on them to prevent burning. When I made my first batch, I pulled them too early thinking they were done, only to find them chewy. That extra 5-10 minutes makes all the difference for true crispness.
- Store cooled carrot chips in an airtight container at room temperature for up to 3-4 days to maintain their crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.