Parmesan Baby Carrot Chips (Printable version)

Golden roasted baby carrots tossed in Parmesan and honey, caramelized until crispy. Perfect as a snack or side dish.

# Needed 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

# 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 Suggestions:

01 -
  • It turns a humble vegetable into something your kids will actually fight over at the dinner table.
  • The honey and Parmesan create this glossy, caramelized crust that tastes like you tried way harder than you did.
  • You only dirty one bowl and one pan, which means cleanup is faster than the cooking itself.
  • They work as a snack, a side, or even a sneaky addition to a grain bowl when you need crunch and flavor.
02 -
  • Do not skip the parchment paper, or you will spend twenty minutes scraping stuck cheese off your baking sheet.
  • If your carrots are crowded, they will steam instead of roast, so use two trays if you need to.
  • Freshly grated Parmesan makes all the difference because pre-shredded cheese has anti-caking agents that prevent it from crisping properly.
03 -
  • Use a hot oven and do not open the door too often, or the temperature will drop and the carrots will steam instead of roast.
  • Toss the Parmesan on while the carrots are still hot so it melts slightly before crisping, creating that perfect cheesy crust.
  • If your carrots are on the thicker side, add an extra 5 minutes to the first roast so they cook through before the cheese goes on.
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