Parmesan Baby Carrot Chips (Printable)

Honey-glazed baby carrots with crispy Parmesan coating. A quick, vegetarian snack that's naturally gluten-free and perfect alongside any meal.

# What You'll Need:

→ Vegetables

01 - 1 lb baby carrots

→ Coating

02 - 2 tbsp olive oil
03 - 1 tbsp honey
04 - ½ tsp sea salt
05 - ¼ tsp freshly ground black pepper
06 - ½ tsp garlic powder (optional)

→ Cheese

07 - ½ cup freshly grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss baby carrots with olive oil, honey, salt, pepper, and garlic powder until evenly coated.
03 - Spread carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring halfway through.
04 - Remove from oven, sprinkle grated Parmesan evenly over the carrots, and toss gently to coat.
05 - Return to oven and roast for another 8-10 minutes, until carrots are caramelized and Parmesan is golden and crisp.
06 - Let cool slightly before serving for maximum crispiness.

# Expert Advice:

01 -
  • These carrot chips hit that perfect balance between healthy and indulgent - crisp edges with tender centers that satisfy snack cravings without the guilt.
  • The honey-Parmesan combination creates a natural umami glaze that even makes vegetable skeptics reach for seconds.
02 -
  • Overcrowding the baking sheet is the enemy of crispiness - I once rushed and piled them too high, ending up with soggy carrots instead of crispy ones.
  • The carrots will seem soft when first removed from the oven, but they crisp up significantly as they cool for about 5 minutes.
03 -
  • Pat the baby carrots dry with paper towels before tossing with oil and seasonings - the drier they start, the crispier they'll finish.
  • For an elevated finish that impresses dinner guests, sprinkle a bit of fresh thyme or finely chopped parsley over the carrots right after they come out of the oven.
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