Parmesan Baby Carrot Chips (Printable)

Sweet and savory baby carrots roasted until golden and crisp with Parmesan and honey coating.

# Components:

→ 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, sea salt, black pepper, and garlic powder until evenly coated.
03 - Arrange carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring once halfway through.
04 - Remove carrots from oven, sprinkle grated Parmesan cheese evenly over them, then toss gently to coat.
05 - Return carrots to oven and roast an additional 8 to 10 minutes until caramelized and Parmesan is golden and crisp.
06 - Allow carrots to cool slightly before serving to enhance crispiness.

# Expert Advice:

01 -
  • They taste indulgent but require just one bowl and one pan, no fancy technique required.
  • Baby carrots transform into something crispy and caramelized that even vegetable-skeptics devour.
  • The whole thing takes under 40 minutes from hungry to eating, perfect for weeknight sides or game-day snacking.
02 -
  • Don't skip the cooling step—it's when the Parmesan actually crisps up and becomes that addictive texture.
  • Overcrowding the baking sheet means steaming instead of caramelizing, so use two sheets if your carrots are thick.
  • Freshly grated Parmesan is essential because pre-grated won't melt and crisp the same way.
03 -
  • Use a microplane grater instead of a box grater for finer Parmesan that distributes and crisps more evenly.
  • If your oven runs cool, bump the temperature up 10 degrees and watch carefully—the goal is golden Parmesan, not brown.
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