Parmesan Baby Carrot Chips (Printable)

Golden roasted baby carrots with crispy Parmesan and honey coating.

# Required Ingredients:

→ 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

# Preparation Steps:

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 Suggestions:

01 -
  • The honey creates these little caramelized crispy edges that make roasted carrots feel like a treat rather than a healthy obligation
  • Everything happens on one baking sheet with ingredients you probably already have in your pantry
  • They reheat surprisingly well for lunch the next day, assuming there are any leftovers
02 -
  • The honey can burn if your oven runs hot, so keep an eye on them during those last few minutes
  • Crowding the pan will steam the carrots instead of roasting them, so use two pans if necessary
  • Grating your own Parmesan makes a bigger difference than I ever expected before testing it both ways
03 -
  • Let the carrots cool for at least 5 minutes before serving to develop the best texture
  • If the cheese is browning too quickly, tent the pan loosely with foil for the last few minutes
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