2 Ingredient Crispy Carrot Chips
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!
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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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