Parmesan Baby Carrot Chips (Print)

Golden roasted baby carrots with Parmesan and honey. Crispy, caramelized, and perfect as a side or 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

# 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 Tips:

01 -
  • The honey caramelizes into a sticky glaze that balances the salty bite of Parmesan in every crisp edge.
  • Baby carrots mean no peeling or chopping, just toss and roast when youre too tired for prep work.
  • They disappear faster than any chip bowl at parties, and everyone assumes you spent way more effort than you did.
02 -
  • Don't crowd the pan or the carrots will steam and turn limp instead of developing those crispy, caramelized edges you're chasing.
  • Add the Parmesan after the first roast, not before, or it will burn and taste bitter before the carrots even finish cooking.
  • Let them cool a full minute or two before serving, the cheese hardens into a crackly shell only when it loses that initial oven heat.
03 -
  • Slice baby carrots lengthwise before roasting if you want more surface area for caramelization and extra crispy edges that curl up like chips.
  • Use a microplane to grate the Parmesan fresh right before sprinkling, it melts faster and crisps more evenly than anything from a bag.
  • Toss any leftovers into a grain bowl or salad the next day, they add a sweet, salty crunch that makes lunch feel less like an afterthought.
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