Parmesan Baby Carrot Chips (Printable)

Tender baby carrots tossed in Parmesan and honey, roasted until golden and caramelized for a sweet-savory, crisp snack.

# 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

# Directions:

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 Tips:

01 -
  • They're crispy on the outside and tender inside, giving you that contrast your mouth actually craves.
  • Takes less than 40 minutes from raw carrots to golden perfection, which means weeknight dinners just got easier.
  • The honey-Parmesan combination hits both sweet and savory notes in a way that makes vegetables taste indulgent.
02 -
  • Don't add the Parmesan at the beginning—it'll scorch and taste bitter instead of nutty and golden.
  • Stirring halfway through the first roast prevents uneven browning and ensures every carrot gets that caramelized edge.
03 -
  • Fresh Parmesan cheese that you grate yourself crisps up beautifully, while pre-grated Parmesan tends to stay soft no matter how long you roast it.
  • A light drizzle of truffle oil after they cool adds a touch of luxury that makes people think you spent way more time than you actually did.
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