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Recipes/ Sides/ Snacks/ Vegan Recipes/ Vegetarian Recipes

Curried Baked Carrot Chips

Curried Baked Carrot Chips

Curried Baked Carrot ChipsThis recipe for Curried Baked Carrot Chips makes an easy, portable, healthy snack that packs a punch of flavor and nutrition.

Carrots for Days

Last weekend, I harvested carrots.

Lots of carrots.

Tiny carrots.

I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall I thought I’d be smart and sow a ton of carrot seeds and then pull the extra seedlings out when I was sure they were big enough to survive any attacks from small animals or insects. But then it got cold and I got busy and I never thinned out the seedlings. So when I was preparing my raised beds for spring last weekend, I pulled out about 50 bitty carrots.

Baby Carrots
They might be small and okay, they’re a little bit pale too. But I grew them! And they were perfect small carrots. I was kind of excited about my wee carrots, but Chris made fun of them and thought I should throw them in with the compost, to which I responded:

“I’m going to blog about this!”

(That’s my new response anytime he says or does something I don’t like, by the way.)

Three CarrotsCarrot Peel

About the Recipe

My carrots may have been too small to use for much, but after I harvested them, I started coming up with ideas for carrot recipes and I was just itching to try them out. So I bought some normal sized carrots and got to work. Dara from Generation Y Foodie mentioned carrot chips to me a few weeks ago and making a curried version was at the top of my list.

Curried Baked Carrot ChipsCurried Baked Carrot Chips
I’ve never had carrot chips before, curried or otherwise, but I’m completely enamored with these Curried Baked Carrot Chips now. Carrots aren’t exactly my favorite vegetable, so I figured I’d eat a few of these and give the rest to Chris. But no! These are really, really good—so good that I didn’t want to share. (And maybe I shouldn’t have after he so cruelly mocked the wee carrots I grew!) If you’re not a fan of curry, you can make these with salt and pepper or any other seasoning you like. All you need is a large carrot, a vegetable peeler, a little bit of olive oil, and in a few minutes, you have delicate, crispy oven-baked carrot chips.

Curried Baked Carrot Chips Recipe

Curried Baked Carrot Chips

These spicy, crispy carrot chips make a healthy single-serving snack. If you double the recipe, use two baking sheets and alternate them in the oven halfway through baking time. Adapted from Chow's Carrot Chips.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1 serving


  • 1 large carrot peeled
  • 1 tsp olive oil
  • 1/2 –1 tsp sweet curry powder stick with 1/2 teaspoon for milder chips
  • salt + pepper to taste


  • Preheat oven to 350°F. Spray a large rimmed baking sheet with olive oil mister or cooking spray.
  • Holding onto the small end of the carrot, use a Y-shaped peeler to peel paper thin carrot strips. Try your best to make them uniform in thickness. You'll have some carrot leftover when it gets too thin to peel. Either eat it or throw it in your vegetable scrap bag to make broth with later.
  • Place carrot strips in large bowl. Toss with olive oil, curry powder, salt and pepper. Transfer strips to baking sheet in a single layer; the edges can be touching, as they'll shrink when they bake, but don't overlap them.
  • Bake for 10–12 minutes or until chips are just starting to brown. Place baking sheet on a wire rack and cool until chips are crisp, about 3 minutes. Carefully remove chips from baking sheet (they are thin and will break easily!); eat right away or store in airtight container for up to 5 days.
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  • Reply
    Brenda Williams
    March 30, 2013 at 8:56 am

    You are such an inspiration! I have never tried to grow carrots, but may try this year.

  • Reply
    Pille @ Nami-Nami
    April 9, 2013 at 2:13 pm

    Definitely enamored with those carrot chips now as well!!! Might give them a go tomorrow already!

    • Reply
      April 10, 2013 at 8:08 pm

      I hope you like them! I just made them again last weekend, but with sriracha instead of curry. 🙂

  • Reply
    June 28, 2013 at 7:41 pm

    Mine were delicious! Even my husband who doesn’t like carrots (I wish I’d known that before I bought a bag!) liked them. Mine came out super skinny, though, and some of them didn’t get entirely crisp.

    • Reply
      July 1, 2013 at 10:05 pm

      Sometimes that happens if the carrots aren’t exactly the same thickness. You can remove the crispy ones and put the non-crispy ones back in the oven until they’re finished, though. 🙂

  • Reply
    October 4, 2013 at 2:36 pm

    I cooked some today I love them I have food allergies and these make a good alternative to fries they are sooooo good thank you for sharing

    • Reply
      October 6, 2013 at 7:49 pm

      I’m so glad you enjoyed them–thank you for your comment!

  • Reply
    January 8, 2014 at 5:23 pm

    I just had to make these. They are super yummy! I ate the whole batch in a few minutes. Thanks for the recipe!

  • Reply
    January 11, 2014 at 7:49 pm

    Makinkg these now! Thanks for the info! I live by Southpoint Mall! Hi neighbor!!!

    • Reply
      Kiersten Frase
      January 12, 2014 at 8:07 pm

      I hope you like them! I’m probably heading to Southpoint next weekend–wish it was closer! 🙂

      • Reply
        Nancy Robeson
        January 13, 2014 at 9:18 pm

        They were very good! I over spiced them, so next time I will watch that! Have you tried beet chips? I may give that a try!

        • Reply
          Kiersten Frase
          January 14, 2014 at 9:17 pm

          I haven’t tried beet chips, but I’ve heard they’re delicious!

  • Reply
    February 2, 2014 at 7:26 pm

    what sweet curry powder did you use? Can it be made from scratch?

  • Reply
    Gracia Ellwood
    April 27, 2015 at 2:15 pm

    Not a comment–permission request
    I’m the editor of the online journal The Peaceable Table. I request permission to reproduce your curry carrot chip recipe in the forthcoming (May) issue.

  • Reply
    August 21, 2015 at 12:41 pm

    I made these curried carrot chips this morning but they are not crispy. I followed your recipe to the
    ‘t’ but they turned out soggy.

    • Reply
      Kiersten Frase
      August 24, 2015 at 7:09 pm

      If they turned out soggy, they either needed to bake a little longer or they might have been cut too thick.

  • Reply
    March 30, 2019 at 2:09 am

    Looks amazing!

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