Parmesan Baby Carrot Chips (Printable)

Golden-roasted baby carrots tossed with Parmesan and honey. Crispy, sweet-savory, and ready in just 35 minutes.

# What You 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 Hints:

01 -
  • The honey and Parmesan create a sweet-salty crust that makes even carrot skeptics come back for more.
  • It uses one bowl, one pan, and ingredients you probably already have, so theres no big production or cleanup.
  • They come out crispy on the edges and tender inside, with that caramelized roasted flavor that makes vegetables addictive.
02 -
  • Spread the carrots in a single layer without crowding, or theyll steam and turn soft instead of getting crispy edges.
  • Wait to add the Parmesan until after the first roast, so it crisps up instead of burning early in the cooking time.
  • Use freshly grated Parmesan because the pre-shredded kind has anti-caking agents that prevent it from melting and crisping properly.
03 -
  • If your carrots are thick, slice them in half lengthwise so they roast faster and develop more crispy surface area.
  • Toss the hot carrots with a tiny drizzle of balsamic glaze right before serving for a sweet-tangy finish that takes them over the top.
  • Use a silicone baking mat instead of parchment if you have one, it makes cleanup even easier and nothing sticks.
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