Baked Carrot Chips with Parmesan

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Last Updated on August 26, 2021 by Chef Mireille

Baked Carrot Chips with Parmesan Cheese is a scrumptious gluten free snack. It will be loved by the whole family – both kids and adults.

This delicious healthy snack can also be adapted to the Air Fryer, if you have one!

Baked Carrot Chips

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Eating seasonally is the best way to get the best produce with optimal flavor. If you haven’t noticed, this week I am have been presenting recipes with foods that are all in season here where I live in NYC, a northern Mid Atlantic state. I presented recipes utilizing pumpkin, cabbage and today it’s carrots.

This healthy baked snack is so addictive and before you know it’ll all be gone and people will be begging you to make more. Serve it at your Thanksgiving holiday party for people to snack on while they’re waiting for the main meal. Just make sure to make a huge batch – otherwise these will be gone in the blink of an eye.


I used herbs de provence but you can customize the herbs as you prefer – maybe use Za’atar or go for more smoky flavors by using Baharat or Raz el Hanout. Alternatively, if you prefer simplicity, just use dried parsley or thyme.

Looking for some other party snacks? Try some of these!

Party Snacks

Carrot LR

You won’t be able to stop munching on these!

Carrot LR 3
Healthy Carrot Chips
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3.50 from 4 votes

Baked Carrot Chips with Parmesan

A baked carrot snack that is perfect for parties or after school snack.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snacks
Cuisine: Continental
Servings: 6 people
Calories: 54kcal


  • 2 large carrots
  • 1 tablespoon oil
  • 2 teaspoons herbs de provence
  • 1/2 teaspoon salt
  • 1/3 cup finely grated Parmesan cheese


  • Preheat oven to 375 F.
  • Using a mandolin, thinly slice the carrots to yield 3 cups.
  • Lay on a baking sheet and pat dry with paper towels to absorb any residual moisture.
  • Toss with the oil, herbs de provence, salt and cheese.
  • Lay on a single layer on a cookie sheet/baking tray.
  • Bake for 15 minutes.
  • Toss the carrots.
  • Bake for another 15 minutes.
  • Spread on a cooling rack. Let them cool and dry for about 15 minutes.
  • Serve.


These are quasi Carrot Chips – not super crispy, but it has a bit of a crunch.


Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 293mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3458IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. My little one eats carrots without a fuss and that is the only veggie he likes. I’m sure he would love to indulge on this snack. I am going to try this out soon. The flavors sound so delicious!

  2. I remember making some carrot chips before and enjoyed it…your recipe surely sounds fantastic..great theme Mir, I enjoyed all the seasonal produce your showcased this week!

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