These lightweight carrot chips are playful, airy, and addicting. They are great for topping cakes, salads, and even mashed potatoes. Fun fact, you can follow the same method for parsnips, sweet potato, and beets. Snack-tastic!
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Why you will love these Carrot Chips!
These Light and Airy Carrot Chips are a fun, crispy snack made with just three ingredients: carrots, castor sugar, and ground ginger. Whether you're topping cakes, adding to salads, or enjoying them on their own, these chips are light, addictive, and incredibly easy to make. You can even try this method with sweet potatoes, parsnips, or beets for a colorful twist!
How do the carrot chips become so light and airy?
It starts with a vegetable peeler. Once the outer skin is removed, all the carrots are then peeled into uniformly thin slices with a vegetable peeler. When fully dehydrated, the carrot chips become light as a feather. Carrot crisps anyone?
Three simple ingredients
- Carrots: This recipes calls for 5 to 6 large carrots. But since mother nature doesn't grow uniformly, just make sure that your total weight is one full pound.
- Castor Sugar is an ultrafine granulated sugar that dissolves easily in baking. A small amount is added with ground ginger for a slightly bold taste in the finished carrot chips.
- Ground Ginger allows the carrots to be dusted lightly and evenly throughout.
Carrot Chip Tips!
- Make sure your peels are the same thickness by applying even, consistent pressure while using your vegetable peeler. Peels can be different lengths and shapes, as long as they are the same thickness.
- Peels can overlap and do not need to be flat and perfectly straight, they will curl up and form different shapes while dehydrating in the baking process.
- Feel free to use two pans for quicker drying. I like a single pan for longer drying to allow the carrot peels to interlink in creative shapes.
- Storage: carefully transfer the fragile carrots to an airtight container that is roomy enough to protect the shapes from breaking.
Equipment
- Half Size Bake Sheet https://amzn.to/3KZzR1X by Libertyware
- Parchment https://amzn.to/3ogEjjU by King Aurthur
Featured Farmer: Bolthouse Farms
Nestled in California’s Central Valley, Bolthouse Farms has been growing carrots since 1915. What began as a small family farm in Michigan found its roots in Bakersfield, where the sun, soil, and a deep respect for the land helped Bolthouse become one of the nation’s most trusted carrot growers. Even with their growth, the spirit of the farmer—early mornings, dirt under the nails, pride in every harvest—still shapes everything they do.
Bolthouse helped bring the baby carrot to lunchboxes everywhere—not through high-tech tricks, but by finding a clever way to reduce waste and make carrots more snackable. That simple, thoughtful innovation is a perfect snapshot of their values: feed people well, honor the harvest, and never forget where you came from. Every crisp carrot is a quiet tribute to the hands that grew it.
Snack Like a Pro: More Homemade Crunchy Goodness
If you loved these light and crispy carrot chips, why not keep the snack party going? Check out these fun, DIY recipes that’ll have you snacking like a pro—no store-bought bags needed!
Use as a dramatic cake topper!
Here is the recipe for Burnt Honey Carrot Cake using these beautiful carrot chips.
Carrot Chips
Ingredients
- 1 lb carrots 5-6 large carrots, peeled
- ⅛ c castor sugar
- 1 teaspoon ground ginger
Instructions
- Pre-heat oven to 200°F/150°C
- Removing the outer skin of the carrots, peel carrots in long thin strips down to the root core, leaving the core. See notes on uses for core leftovers.
- Arrange the carrots that have been peeled into long thin strips onto a paper-lined baking sheet. Sprinkle with the combined ginger and sugar. I like to sprinkle, toss, and sprinkle, toss, three times.
- Bake for 2-3hrs hours on 200°F/150°C or until dry, preferably with a fan if you have convection. Carefully toss every 30 minutes to and hour, or 3 to 4 times during the dehydration process.
- Plan for it to take up to five hours if you do not have a fan. Carrots will be paper thin, and feather weight crispy. Set aside to cool until ready to use.
Notes
- Make sure your peels are the same thickness by applying even, consistent pressure while using your vegetable peeler. Peels can be different lengths and shapes, as long as they are the same thickness.
- Peels can overlap and do not need to be flat and perfectly straight, they will curl up and form different shapes while dehydrating in the baking process.
- Feel free to use two pans for quicker drying. I like a single pan for longer drying to allow the carrot peels to interlink in creative shapes.
- Storage: carefully transfer the fragile carrots to an airtight container that is roomy enough to protect the shapes from breaking.
Nutrition
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