These parmesan carrot chips are one of my favourite ways to eat more veg – they’re crispy, cheesy, and packed with flavour, but still super nourishing. Roasting the carrots brings out their natural sweetness, and the parmesan adds that savoury crunch that makes them seriously addictive.
They take just minutes to prep, and once they’re in the oven, you’re free to get on with other things. Whether you serve them as a side, a snack, or even a healthier alternative to crisps, they always go down a treat. Carrots are brilliant for gut health and digestion, and this is such a tasty way to get more plants in. With three carrots per portion, it’s a fun and easy way to boost your veggie intake without even thinking about it. Enjoy on their own or your favourite dip!
Ways To Enjoy These Carrot Chips
- Enjoy as a savoury snack – a delicious way to eat more veggies without even thinking about it.
- Pair with grilled chicken, salmon, tofu or veggie burgers for a simple, balanced meal.
- Dip into the quick yoghurt chilli sauce, or try with hummus, guacamole or your favourite creamy dip.
- Serve as a healthy side dish that’s packed with fibre and flavour.
- Perfect for sharing – ideal for lunchboxes, picnics, movie nights or as a wholesome party nibble.
Tips
- Perfect Chip Size: Cut the carrots into even sticks – chip-sized for the best texture and roasting.
- Give Them Space: Don’t overcrowd the tray. Spread them out so they get that golden, crispy edge.
- Flip for Even Roast: Flip them halfway through baking so they roast evenly on all sides.
- Extra Crunch Trick: For extra crunch, use a wire rack over your tray to allow air to circulate.
- Serve While Hot: Serve hot from the oven for the best crispiness.
- Dip Delight: The yoghurt dipping sauce is optional – but highly recommended if you love a sweet, spicy twist.
Swaps
Carrots: Parsnips or courgettes work well too – great if you want to mix up your veg.
Parmesan: Use a vegetarian hard cheese, or swap with nutritional yeast for a dairy-free option.
Oil: Olive oil or avocado oil are both great choices – go with what you have.
Spices: Try smoked paprika, cumin or curry powder for a different flavour profile.
Dip: Skip the mayo if you like and just use Greek yoghurt with chilli oil and a drizzle of honey.
Storage
Fridge: Store in a sealed container for up to 2 days. Reheat in the oven or air fryer to bring back the crispiness.
Freezer: Not recommended – they’re best freshly roasted!
More Vegetable Snacks
Parmesan Carrot Chips
Ingredients
- 3 carrots
- 2 tbsp oil
- 50 g grated Parmesan cheese
- 1 tsp each of: garlic Italian herbs,paprika
Instructions
- Chop the carrots into chip shape and add to a bowl.
- Add the rest of the ingredients and mix.
- Transfer the carrots into a baking sheet, making sure the carrots are not overlapping.
- Bake at 180C for 20-25 mins.
- Flip half way.