SPICY ROASTED CARROT CHIPS
These Spicy Roasted Carrot Chips are a crunchy, flavourful and healthy alternative to traditional potato chips. Lightly coated with olive oil, cumin, cayenne pepper and a pinch of salt, these chips are roasted to perfection, creating a delicious balance of sweetness, smokiness and heat. Carrots are naturally rich in beta-carotene, fibre and antioxidants, making these chips a nutritious and low-calorie snack. Whether served on their own, paired with a dip or used as a crunchy salad topping, they are a guilt-free treat that satisfies cravings while keeping you on track with your healthy eating goals. With only five simple ingredients and a quick roasting process, these crispy and flavour-packed chips are perfect for meal prep, afternoon snacking or serving as a side dish to your favourite dishes.
RECIPE CATEGORY
Snack, Appetiser, Side
SERVING SIZE
1
CUISINE
Healthy, Vegan, Low-Calorie
PREPARATION/TECHNIQUES
Roast, Bake, Quick & Easy
OCCASION/HOLIDAY
Casual Snacking, Healthy Eating, Game Night, Meal Prep, Low-Calorie Diet
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Gluten-Free, Dairy-Free, Low-Fat, Paleo, Whole30, Keto-Friendly, Nut-Free
DISH TYPE
Vegetable Chips, Crispy Snack
INGREDIENTS
These are the following ingredients for Spicy Roasted Carrot Chips:
- ½ cup thinly sliced carrots
- ½ teaspoon olive oil
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 50 kcal
- Carbohydrates: 6g
- Protein: 1g
- Fats: 2.5g
- Fibre: 2g
- Sugar: 3g
- Sodium: 200mg
PREPARATION
These steps are followed for the preparation of Spicy Roasted Carrot Chips:
- Preheat the oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the carrots: Wash, peel and thinly slice the carrots using a mandoline or sharp knife.
- Season the carrots: In a bowl, toss the carrot slices with olive oil, cumin, cayenne pepper and salt until evenly coated.
- Arrange on a baking sheet: Spread the seasoned carrot slices in a single layer, ensuring they do not overlap.
- Roast: Bake for 15-20 minutes, flipping halfway through, until they turn golden and crispy.
- Cool and serve: Let the carrot chips cool slightly before serving for maximum crispiness.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
- Use a mandolin: Use a mandolin for uniformly thin slices, ensuring even roasting.
- Flip the chips halfway through baking: Flip the chips halfway through baking to achieve crispiness on both sides.
- For extra crunch: Bake at a slightly lower temperature (325°F/163°C) for a longer time.
- Let the chips cool completely: Let the chips cool entirely after baking to allow them to crisp up further.
VARIATIONS
- Air Fryer Version: Cook at 350°F (175°C) for 8-10 minutes, shaking halfway through.
- Cheesy Carrot Chips: Sprinkle with nutritional yeast or parmesan before baking.
- Sweet and Spicy: Add a drizzle of honey or maple syrup for a sweet-savory contrast.
- Garlic and Herb: Swap cumin and cayenne for garlic powder and dried rosemary.
PREPPING AND STORAGE
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Not recommended as it may make the chips soft.
- Reheating: Crisp them up again in a preheated oven (300°F/150°C) for 5 minutes.