Crispy Carrot Chips

If you thought classic potato chips were hard to stop eating, then these crispy carrot chips are absolutely impossible. Roasted carrot coins are rimmed with crunchy ruffles of Parmesan for a two-ingredient snack that’s so simple, you’ll find yourself making them any (and every!) day of the week. Plus, I'm including a recipe for a homemade garlic-chive dipping sauce that goes perfectly with the crispy, slightly sweet carrots.

The carrots:
To get the perfect balance of just-tender (not mushy!) carrot and crunchy Parmesan, it’s important to use the right size carrot and cut them to the same thickness. In testing, I found that carrots with a diameter of 3/4" to 1" produced the perfect size of carrot coins, and that cutting them 1/4" thick ensured they cooked through in the same time it took for the cheese to crisp up.

You’ll most likely have leftover bits from the ends of the carrots, but don’t let these go to waste! Toss those leftovers with a little oil and ranch seasoning powder, and roast them in a 400° oven until they’re tender. This is another one of my favorite ways to eat carrots—it never fails to hit.

The cheese:
For best results, I recommend shredding the Parmesan from a block instead of buying anything pre-shredded. The pre-shredded stuff has anticaking agents in it, and this may prevent the cheese from forming that crispy layer in the oven.

Make ahead:
While the carrots are at their crispy best when they’re fresh out of the oven, they can be refrigerated in an airtight container for up to 3 days. The sour cream dip can easily be made up to 2 days ahead and stored in an airtight container in the refrigerator; it will still taste as great as the day you made it!

Made this recipe? Rate and review it below!