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Crispy Cajun carrot chips recipe

Crispy Cajun carrot chips recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Chips

The secret ingredient to making crispy carrot (or sweet potato) chips is a little bit of cornflour! Too much and they will be pasty, too little and they won't get as crispy. Be warned, you will be done in 3 minutes flat so you might want to make a double batch because they are so addictive! You can just buy Cajun seasoning if you don't want to make the spice mix below.

2 people made this

IngredientsServes: 2

  • 4 large rainbow carrots, cut into thick strips or chips
  • 1 tablespoon cornflour
  • 2 teaspoons coconut sugar
  • 1 pinch cayenne pepper, or more to taste
  • 1 pinch paprika, or more to taste
  • 1 pinch garlic powder, or more to taste
  • 1 pinch onion powder, or more to taste
  • 1 pinch ground black pepper, or more to taste
  • 1 pinch dried oregano, or more to taste
  • 1 pinch dried thyme, or more to taste
  • 2 tablespoons olive oil

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
  2. Place carrot chips in a large bowl; add cornflour and toss, using your hands, until evenly coated. Sprinkle coconut sugar, cayenne pepper, paprika, garlic powder, onion powder, black pepper, oregano and thyme over carrots. Drizzle olive oil over seasoned carrots and toss to coat. Spread carrots onto the prepared baking tray.
  3. Bake in the preheated oven for 15 minutes; flip and continue baking until lightly browned and crispy, 10 to 15 minutes more.

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Dive! Carrot Chips

In 1992, Steven Spielberg organized a search for a hoagie sandwich like those he remembered from his childhood in Phoenix, Arizona. The famed director sent his assistants out to search L.A. for the perfect submarine sandwich, and from the 20 sandwiches brought back to him, not one passed the test. Former chairman of Walt Disney Studios and close friend Jeffrey Katzenberg was in on the taste test that day and agreed that most of the sandwiches were either too soggy or too leathery. The two began tossing around the idea of opening their own restaurant to reinvent the submarine sandwich with fresh baked bread and unique combinations of ingredient—like what Spago's and California Pizza Kitchen were doing with pizza. Partnered with Mark and Larry Levy of Levy Restaurants, the two movie moguls tasted over 100 sandwich recipes before finding two dozen they liked. A year of planning went by to build a deep-sea theme around the recipes, and in 1994, the first Dive! restaurant opened in L.A.

In addition to the gourmet sandwiches on the menu, Dive! features pastas, salads, burgers, and delicious appetizers like carrot chips complete with your choice of dipping sauces. Because the carrots need to be sliced no thicker than 1/16 inch, you'll probably have to use a thin-slicing machine such as a mandoline for this recipe. I tried slicing the carrots by hand, but it's practically impossible to get the carrots a uniform thickness without using a gadget.

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Cajun Mayonnaise Dipping Sauce
  • ½ cup mayonnaise
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon dried thyme
  • Pinch salt
  • Pinch dried oregano
White Cheddar Dipping Sauce
  • ½ cup heavy cream
  • 1 to 2 ounces white Cheddar cheese, grated or chopped
  • 1 tablespoon butter
  • 6 carrots
  • 4 to 6 cups canola oil
On the side

Cajun Mayonnaise Dipping Sauce
Combine all of the ingredients in a small bowl. Cover and refrigerate for several hours or overnight before serving.

White Cheddar Dipping Sauce
1. Combine all of the ingredients in a small saucepan over medium heat.

2. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. By then the sauce should have thickened. Serve hot.

Carrot Chips
1. Peel the carrots, then slice them crosswise in half. Use a slicer to make lengthwise slices of carrot, no more than 1/16-inch thick.

2. Heat the oil in a deep pot or deep fryer to 350 degrees F.

3. Drop a handful of carrot slices at a time into the hot oil. Fry the carrots for 10 to 15 seconds or until they turn light brown. Remove the carrots from the oil drain and cool the carrots on paper towels, then put them in a large, shallow bowl. Serve with ketchup, a store-bought dip (such as barbecue sauce), or your choice of dipping sauces from the recipes here.

Wing It Vegan

My oven has an Appliance Identity Disorder and it thinks it's a microwave. Is there a support group for that? Crunchiness doesn't just happen in my oven - I have to make it happen. Anything that needs to be cooked thoroughly AND become crunchy needs to be baked on the very top rack, practically touching the top of the oven. Otherwise the bottoms are going to burn and whatever I'm baking is going to be raw and soggy. When I saw these Crispy Baked Carrot Chips on Gina's blog, Running to the Kitchen, I knew I was going to have to babysit the oven while the chips baked in there.

While my chips were baking I watched them like a hawk, and I took out a few of the chips that were browning faster than others so they all got a chance to cook evenly. Some of my strips didn't crisp up much, but the ones that did were perfect! They are not hard and crunchy like a thick carrot chip that spent hours in a dehydrator, but they are delicately crispy so that you can grab them by the handful and stuff them in your mouth like a savage. At least that's what I did. My oven baked the slices more evenly than the strips (all the slices were crispy) so I will probably stick to slices from now on, at least until we can buy a more reliable oven. Thanks for sharing the recipe, Gina!

Today's cute-creature photo features a little flock of Red-Winged Blackbirds that found a delicious feast in our backyard. This picture was taken last winter. We haven't had any blizzards this year. yet!

It's difficult to make a blanket statement that turnips are better for you than potatoes since it will be heavily dependent on your diet and needs, however turnips are lower in calories and carbohydrates, which makes them a preferred choice for anyone looking to lose weight or cut down their carb intake.

  • Calories: Turnips have about 19 calories per cup versus about 60 calories per cup for potatoes.
  • Carbohydrates: Turnips have only 4.2 grams of carbohydrates in a 1 cup serving versus 13.5 grams in a cup of potatoes.
  • Fiber: Turnips slightly edge out potatoes with 1.2 grams of fiber per cup versus just 1 gram in the same amount of potatoes.
  • Vitamins: Neither potatoes or turnips are nutritionally dense when it comes to vitamins and minerals. Turnips are a good source of Vitamin C and calcium where are potatoes are a good source of potassium and some B vitamins.
  • Sodium: If you are watching your sodium intake, turnips have slightly more sodium than potatoes. Since they have more sodium naturally, you can cut back on the salt in recipes that call for turnips.

Are vegetable chips good for you?

This all depends on the veggie chip. These microwaved veggie chips are made with little to no oil, so they are a super healthy way to get your chip fix. Baked veggie chips are also another really healthy option when you make them yourself.

When buying veggie chips in the grocery store, it is really important to find out how they were cooked, how much oil they use, and what kind of oil. Look for a veggie chip that is baked and not fried. Also, look for a chip with minimal oil that doesn't have any added sugar.

Crispy Taro Chips

A great alternative to your regular potato chips, these Taro Chips are filled with fiber, and a filling snack.

Taro root is a tropical starchy vegetable that has a mild nutty taste and has qualities similar to a potato. It boasts high levels of vitamins, dietary fiber, and potassium.

This root has also become a popular household item because it is keto and paleo friendly. It’s a low carb, high fiber, nutrient vegetable that is filling and easily prepared.

How to Make Crispy Taro Chips:


Peel the skin of the vegetable with the knife or vegetable peeler. Using a sharp knife or mandolin slice on the thinnest setting (mine was 1/8 inch). If using a knife, make sure the slices are as thin as possible.

Soak the slices in salted water for 2 hours or overnight if possible to eliminate the excess starch. This will ensure the chips will be nice and crispy.

Lay out paper towels on top of a cutting board to blot the taro slices and press dry with more towels until completely dry.

Arrange the slices on a prepared baking sheet in a single layer, generously spray with cooking spray, and season with salt and pepper. You use any seasoning you have on hand. Garlic salt, cajun seasoning, season-all, Old Bay will all work great!

Bake for 15 minutes at 400 degrees flipping the slices halfway through.

Allow to cool for 15 minutes to crisp up and serve warm!


Complete all steps above and instead of baking them in the oven, preheat your air fryer to 360 degrees. Spray your air frying basket with cooking spray and arrange chips in a single layer and season. Air fry for 6 minutes shaking your air fryer basket halfway through. Enjoy warm!

Crispy Spiced Carrot Chips

I had the best intentions of posting a salad recipe today. As its July and salads are a go to meal this time of year, I figured it was the perfect opportunity to share a healthy zucchini salad recipe. That was until I made these carrot chips, and lets be honest, chips trump salad every time. On the Specific Carbohydrate Diet potatoes, sweet potatoes (yams) and turnips are not allowed so options for homemade chips that will crisp in the oven are quite limited. I was really happy with how my Crisp Butternut Squash Chips turned out but found them to be a bit labor intensive between boiling and then baking each slice (although the end result is more then worth the effort). I wanted a vegetable that would have lots of flavor when cooked and easily crisp in the oven without having to precook in any way and I’m happy to say that carrots ticked every box. These Carrot Chips are incredibly easy to make, simply slice, toss in oil and spices and bake for 8-10 minutes. I have to stress that the slices need to be paper thin to ensure maximum crispness and make sure you keep a close eye on them while they bake as they can burn very quickly. The chips are best eaten fresh out of the oven as they lose crispness as they cool, but trust me this will not be a problem, as they are so addicting they won’t be around for long.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Cajun Kale Chips

I make kale chips several times a month. And it’s one of those things that I make slightly differently every single time…well, because the versatility is endless and these leafy greens are pretty forgiving when it comes to flavor experimentation. You’ve probably seen a billion different versions of how to make this potato chip alternative, and this is just another one to add to your repertoire of healthy snacks that take less than 20 minutes to prepare.

I debated on whether or not to even post these because of the fact that I change up the ingredients every time and the fact that this might be the most simple recipe I have ever posted. But, this last batch…oh mama. They were good. I can proudly say that I ate an entire bunch of kale in one sitting. I suppose that’s a good thing, considering that kale is one of those mega super foods, rich in all sorts of vitamins and iron (a good thing for those who are meat-free, right?). But the best part is that these don’t taste like a traditional mega super food…they taste like crispy little savory chips of goodness. And, in this case, some slightly spicy ones.

My favorite type of kale? I like Lacinato (or otherwise known as dinosaur kale…it gets points in my book just for having that name) because I find the leaves a little heartier and with a slightly different flavor. For this recipe, I used plain old Curly Kale because that was what was available in the market. And when it’s baked, isn’t it beautiful? (Humor me with this one…I just elevated my nerd factor by about 1000%, but I really do think it’s an incredibly beautiful food.)

Want some other kale chip ideas? Just prepare it in the same way but use a different seasoning combination….these combos are some of my favorites.

Cheesy Kale Chips…with Parmesan

And if I am feeling a little spicy, I do a little combination of red pepper flakes with a little drizzle of Sriracha.

Cajun Kale Chips

Servings: about 4 small servings (but if you are like me, you will eat the whole thing….)


1 bunch kale, rinsed, blotted dry and torn into 3 to 4-inch pieces

2 teaspoons extra virgin olive oil

1 teaspoon (or to taste) Cajun seasoning


1. Preheat the oven to 350 degrees.

2. In a large bowl (using tongs-it’s a little easier that way), combine all the ingredients and lightly toss to thoroughly coat.

3. Bake until crispy around the edges, about 10-15 minutes. (Keep an eye on them-they make cook quickly.)

I'm a big fan of noodles and quick stir fry's. I love authentic Asian food and Asian influenced recipes. Browse some of them here and look out for more to come!

Hey! I'm April and I hope you stay for a while. On this site you'll find all kinds of easy recipes. Comfort foods, southern recipes, restaurant favorites, salads and ethnic recipes and more! Featured in: Taste of Home,Walmart,Pioneer Woman, Foodie Crush, HuffPost, Parade, Essence,Barilla,Parade,Country Living, Stratford University, Shape, Delish Food52, Chowhound Read more .

Easy Veggie Chip Recipes

Play around with whatever seasonings and spices you like.

Kale Chips

Oh, kale. You’ve had your moment and the fooderati schadenfreude is peaking (read Dear Kale for the best farewell ever), but we will always and forever love you when you’re kissed with oil and crisped in an oven. No matter what the cool kids say. Get our classic Kale Chips recipe, or try our Toasted Sesame Kale Chips recipe.

Carrot Chips

For anyone who recoils at the baby food texture and watery sweetness of steamed carrots, the earthy, subtle sweet and crunch of carrot chips will make you love Bugs’ favorite snack all over again. Get our Carrot Chips recipe.

Taro Chips

You’ll want to take some before/after selfies with these chips. The funky woody potato exterior belies a purple-flecked flesh that makes these chips an ideal delivery platform for a punchy ceviche or a dip or spread that needs a pretty surface. Get our Taro Chips recipe.

Sweet Potato Chips

If you make veggie chips often, think of this as a template recipe for any root veggie type of produce. The splash of vinegar is key. The acid prevents vegetables from turning mushy or soft while cooking, so you’re guaranteed a truly crispy chip. Get our Sweet Potato Chips recipe.

Sweet Potato Crisps with Smoked Paprika

If you love barbecue-flavored potato chips, these crisps deliver the goods–smoky, tangy, salty crunch–minus the nuclear flavoring agents. Get our Sweet Potato Crisps with Smoked Paprika recipe.