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Carrot Chips are not only nutritious, they’re beautiful in color, a fun shape, great to make with kids, super simple to make and delicious to eat.
Some vegetables take less effort to get kids to eat than others. While brussels sprouts and lima beans might not always be favorites of your little ones, I bet carrots are a pretty easy sell. For starters, they’re not green, a color most kids associate with their veggies. And along with being naturally sweet, carrots are a gold mine of nutrition and a great source of beta-carotene. Beta-carotene converts to Vitamin A, which is essential for good vision.
Still, some kids will avoid vegetables at any turn. The fun part of this recipe is turning carrots into something they won’t be able to say no to. These carrot chips couldn’t be easier to make and they are so delicious and fun to eat, you’ll likely find yourself running back to the market for more carrots for the next batch! Best of all, they are a great way to get kids to eat their veggies, and that should make every mom happy.
I like to make a big batch of these at the end of the weekend and use them in Kenya’s lunch or send them to school with him as an afternoon snack. More than once, I’ve had another mom approach me to ask me where I got them from. It’s always so fun to tell them that I made them, and that they can too!
These carrot chips are also a perfect alternative to those less than healthy snacky foods. The crunch of these chips will have you and your kids feeling like you’re eating potato chips, but you’re not! These are a much healthier option to your classic snack food with that same addicting nature. But none of the guilt! It’s a win-win for everyone.
Carrot Chips
Ingredients
- 4 carrots
- kosher salt to taste
Instructions
- Preheat oven to 250 degrees.
- Using a mandoline or a knife, thinly slice the carrots into rounds.
- Place the carrot chips on a silpat or parchment-lined cookie sheet, sprinkle lightly with salt and bake for 45 minutes.
Nutrition
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Let us know! I never tried parsnips!!
I wonder how these would turn out using parsnips. I may have to give it a try….
No you don’t — thats what make this recipe so easy and healthy!
You didn’t need to toss the carrots in oil? I’ve made kale chips and have had to toss them in olive oil before baking.
looks like they could have started out round and taken on the fun shape as they dried out in the oven. i’m sure slicing on a diagonal would give more of a surface to warp into these fun shapes :o)
can’t wait to try this!
Seems to me like she used whole carrots. Doubt 4 baby carrots give you as much as is shown in the picture. Plus baby carrots are a pain to slice!
I used regular full size carrots. They wouldn’t be good for freezing though. They were gone after an hour, thats how good they were!
Did you use baby carrots or full size carrots. Would these freeze well…
I used a mandolin to slice them , I will post the link on the page.
It looks like they were peeled with a veg. peeler – can I do this or would it makes the slices too thin?
I made these for my 18-month-old yesterday. They really shriveled up into barely-there sorts of crisp/chewy chips. I think I used about 5 decent-sized carrots and ended up with about a cup of “chips.” Anyway, he ate them up -and he’s not really crazy about carrots! I definitely recommend them for toddlers.
These are great for toddlers, they are thin and crispy so there shouldn’t be a problem. Kenya loved them!
This sounds great! I just wonder if it would be ok to give to a toddler without posing a choking hazard. What do you think?
Yes, they are cut into really thin rounds, they shrivel up when they bake. They are so addicting!
Did you cut your carrots in rounds? They have such a fun shape- it doesn’t look quite like circles.
If this actually gets my son to eat a vegetable that isn’t deep fried I’ll (1) fall over in shock and (2) be eternally indebted to you!!!