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.

Seasoning

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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Baked Carrot Chips with Parmesan

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

Ingredients

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

Instructions

  • 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.

Notes

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

Nutrition

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!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Padmajha PJ

    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. Srivalli

    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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