Parmesan Baby Carrot Chips (Print Version)

Tender baby carrots coated in honey and Parmesan, roasted for a crisp, golden snack or side dish.

# 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 the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine baby carrots with olive oil, honey, sea salt, black pepper, and garlic powder, tossing until evenly coated.
03 - Arrange the carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring once halfway through cooking.
04 - Remove the carrots from the oven, sprinkle the grated Parmesan evenly over them, then gently toss to coat.
05 - Return the carrots to the oven and roast for an additional 8 to 10 minutes until caramelized and the Parmesan is golden and crisp.
06 - Allow the chips to cool slightly before serving to maintain maximum crispness.

# Additional Tips::

01 -
  • Baby carrots transform into something unexpectedly crunchy and addictive, tasting nothing like steamed vegetables.
  • The honey-Parmesan combination hits sweet and savory at the same time, making them disappear faster than anything else on your table.
02 -
  • Don't stir too often during roasting or the honey won't caramelize properly—just that one halfway stir, then leave them alone to develop their color.
  • Fresh grated Parmesan is non-negotiable; pre-shredded cheese has anti-caking agents that prevent it from getting crispy and will instead turn into soft clumps you'll regret.
03 -
  • If you want extra crunch, slice thicker carrots lengthwise before roasting so you get more surface area for caramelization.
  • A squeeze of fresh lemon juice or a tiny pinch of cayenne after roasting brings brightness and heat that elevates them from simple to memorable.
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