2 Ingredient Crispy Carrot Chips (Keto, Low Carb)

These cheesy carrot chips are so crispy. They are also low carb and keto-friendly. The chips need just 2 ingredients. No flour, eggs, oil or frying required. You can also customize them with different flavors.

These carrot chips make a great snack or side dish. I got the inspiration from the viral crispy onion rings chips (originally from Hungry Happens) and wanted to make a carrot version. What I love about these chips is that you only need 2 ingredients and my version is crispy on both sides.

Ingredients

• Carrots: To save time, I used pre-sliced carrot chips which can be found at most grocery stores. You can also make your own by slicing thick carrots with a mandoline slicer, cutting them into 1/8 inch thick chips.
• Shredded Parmesan Cheese: This recipe works best with finely shredded parmesan cheese rather than grated parmesan cheese. I found that the thin small shreds melt and crisp up better. Avoid using thick shredded parmesan cheese which doesn’t crisp up as well. Parmesan cheese is the key to the carrot chips crisping up because the cheese crisps up when it is baked and creates a crispy coating around the carrots.

How to Make Crispy Carrot Chips

• The cheese is first spread across a parchment paper lined baking sheet. The carrots are then laid on top in a single layer. They can be touching but they should not overlap.
• Sprinkle a little more cheese over the tops of the carrots. This layer of cheese is not as thick as the bottom layer but it is just enough to barely cover the carrots. Adding this extra cheese layer provides oil for the carrots so they can bake without getting dried out and also creates a crispy coating on the surface of the carrots, otherwise they would just be soft.
• Bake for about 20 minutes or until the cheese turns crispy and golden. Allow the cheese to cool a little and crisp up further. Then carefully flip your carrots over and bake for a few more minutes with thicker cheese layer on top until perfectly golden.
• Allow carrot chips to cool and crisp up and then you can cut the carrot chips into smaller pieces.

Texture

The carrots themselves will not be crispy but they are coated in a crispy layer of parmesan cheese which makes them very crispy. These are best eaten within a few hours after they are baked while the cheese is still crispy. If eating leftovers, you will want to reheat until the cheese is crispy again.

Expert Tips

• Use finely shredded parmesan cheese. Thick or long shreds of parmesan cheese don’t melt and crisp up as well.
• You can add other dry seasonings, like a seasoned salt blend, to add more flavor.

More Low Carb Chips

• 1 Ingredient Cottage Cheese Chips
• 1 Ingredient Carnivore Chips
• 2 Ingredient Zucchini Chips

2 Ingredient Crispy Carrot Chips

Servings: 8 servings (about 5 chips)

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Side Dish, Snack

Cuisine: American

These crispy carrot chips are an easy, low-carb, and gluten-free snack made with just two ingredients. The Parmesan forms a crunchy, golden layer, while the carrots soften slightly for a perfect contrast in texture. With minimal prep and no frying, they’re a simple way to satisfy a crunchy craving!

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Ingredients

• 2 cups (196 g) finely shredded parmesan cheese, divided see note before starting
• 2 cups (184 g) pre-sliced carrot chips, patted dry with paper towels can also slice your own with large carrots and a mandoline slicer, cut to 1/8 inch thick rounds

Instructions

• Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
• Spread 1.5 cups shredded Parmesan into a thin, even layer on the parchment-lined baking sheet. You want the layer to be thin so that the cheese can crisp up, but without any large gaps so that when the cheese melts, it will all melt together and you'll be able to lift the entire thing as one single sheet of crispy cheese with carrots.
• Arrange the carrot chips side by side on top of the cheese in a single layer. They can be very close or just touching but should not overlap.
• Sprinkle the remaining cheese on top of each of the carrots. You want to sprinkle just enough so that the carrots have a light layer of cheese which will prevent them from drying out during baking and will also create a light crispy layer on the carrots. How much cheese you need on top can vary depending on your carrot chip size. You may need slightly more than 1/2 cup. I use between 1/2 to 3/4 cup.
• Bake for 18-20 minutes, or until the cheese is crispy and golden. Baking time can vary depending on your oven and how thick your cheese shreds and cheese layer are. I recommend checking frequently about 10 minutes into baking to prevent your cheese from burning. Once most of the cheese is lightly golden and feels crispy (it's okay if there are some spots that seem not fully golden), remove the baking pan from the oven but do not turn off the oven yet. Allow the carrot chips to cool for about 5-10 minutes which should allow the cheese to crisp up further and firm up. Very carefully flip the sheet of carrot chips over. Place back into the oven and bake for 3-5 more minutes to crisp up any sections of cheese that did not crisp up.
• Remove chips from oven. Let cool for about 10 minutes. Then break into smaller pieces or use food-safe kitchen shears to cut into individual carrot chips.

Notes

• Recipe inspired by Hungry Happen's crispy onion rings (though as I write up this post, I see she also created a carrot version!)
• I used pre-sliced carrot chips* that are about 1/8 inch thick. You can also cut your own using a mandoline slicer and large carrots. Cut chips to 1/8 inch thick.
• Parmesan note: Make sure to use finely shredded parmesan cheese. I used Kraft finely shredded parmesan cheese.* Thicker shreds of parmesan cheese do not crisp up as well. If possible, I recommend using a scale to measure your cheese rather than measuring cups since the amount of cheese in the cups will vary depending on the size of your shreds.
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• This recipe yields approximately 42 carrot chips. Nutrition estimate is for 1/8 of the entire recipe.

Nutrition

Serving: 0.125of recipe (about 5 chips), Calories: 105kcal, Carbohydrates: 3g, Protein: 9g, Fat: 6g, Saturated Fat: 4g, Sodium: 408mg, Fiber: 1g, Sugar: 1g, NET CARBS: 2

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!