Sweet & salty may be my favorite combination of all time. I could easily eat an entire bag of chocolate covered gfree pretzels I love it so much (seriously, it’s happened). This morning I was craving some salty/sweet goodness so I decided to take matters into my own hands. My requirements: salty, sweet, very crispy (I’m craving texture), and full of cinnamon (because I’m obsessed). I thought about using some coconut flakes a la Well Fed but decided to change it up instead and use carrots.
Yes, carrots. Carrots are one of my go-to foods when I need to satisfy a crunchy snack craving and I love their subtle sweetness. I usually eat them raw or roast them but I’ve never made them into chips. I figured, if it worked with radishes it should work with carrots, right? Thankfully, I was right. These little chips are crispy, sweet, salty, and downright dangerous. In fact, they may be my new favorite snack of all time. Carrot chips – who knew?
Sweet & Salty Carrot Chips
Print recipe| Serves | 1-2 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
Ingredients
- 3 large carrots, very thinly sliced into rounds
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (you can use more if you're cinnamon crazed like me!)
Note
Inspired by: Well Fed coconut chip recipe
Directions
| 1. | Preheat oven to 425F and line a baking sheet with parchment paper. |
| 2. | Peel carrots and slice off tops and thin bottoms. Slice carrots into very thin rounds - as thin as you can manage. A sharp knife and patience will come in handy. |
| 3. | Mix up cinnamon and salt in a small bowl and set aside. Melt coconut oil in a small saucepan (or microwave). |
| 4. | Pour melted coconut oil over carrots, sprinkle with cinnamon salt mixture, toss to coat. Turn out onto baking sheet and spread evenly, ensuring that chips aren't stuck on one another. |
| 5. | Bake for 10-20 minutes until browned and crisp - this will vary based on the thickness of carrots, your oven, etc. Just check them every few minutes and let them cook until crispy . Let cool completely - they will crisp up more while they cool. |
*EDIT: A big thank you to Fitness Magazine for featuring me as the fit blogger of the week! Check it out! *
I'm Gabby. A 24 year old gluten-free kitchen explorer, Crossfitter, and freelance recipe developer and food photographer sharing my life one recipe, workout, and photo at a time. 
Wow these look awesome. Must try them!! (And Paleo friendly, yay!)
~Ang
Thanks!
I love sweet and salty snacks, and this recipe looks great! I’ve never heard of carrot chips, so, I must try this for myself lol. Thanks for posting! xx
Thanks – they’re so good!
Wow, what a great idea. I’ve never thought of using carrots to make chips. Pinning this to try later. Thanks!
Thanks!
drooling! these look amazing!!!!
Thanks Lindsay!
Woah, Gabby, these look amazing!!
Thank you Liz!
I am not really a fan of carrots but……. I am thinking I might do this with zucchini and summer squash! I do this with eggplant, kale, portobello mushrooms, butternut squash…. And now it’s time to expand my horizons!
Time to go heat my oven! LOL
I never would have thought of making carrot chips, but these sound awesome! It just so happens I have a bag of carrots I need to use up too.
I am so making these!
Totally tried these tonight, and they were AMAZING! Thanks so much for a simple recipe that’s delicious!
Use a vegetable peeler works wonders