Parmesan Baby Carrot Chips (View Print Version)

Tender baby carrots caramelized with honey and Parmesan for a crisp, savory-sweet side or snack.

# What You'll Need:

→ Vegetables

01 - 1 lb baby carrots

→ Coating

02 - 2 tablespoons olive oil
03 - 1 tablespoon honey
04 - ½ teaspoon sea salt
05 - ¼ teaspoon freshly ground black pepper
06 - ½ teaspoon garlic powder (optional)

→ Cheese

07 - ½ cup freshly grated Parmesan cheese

# Method:

01 - Set the oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking.
02 - In a large bowl, combine baby carrots, olive oil, honey, sea salt, black pepper, and garlic powder. Toss until all pieces are evenly coated.
03 - Arrange the coated carrots in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring once halfway through to ensure even caramelization.
04 - Remove the baking sheet from the oven. Evenly sprinkle grated Parmesan over the roasted carrots and gently toss to coat the mixture.
05 - Return the baking sheet to the oven and roast for an additional 8 to 10 minutes until the carrots are golden, caramelized, and the Parmesan forms a crisp crust.
06 - Allow the chips to cool slightly to enhance their crisp texture before plating.

# Expert Advice:

01 -
  • They taste like a guilty snack but theyre just roasted vegetables with a little cheese.
  • The honey and Parmesan create this sweet-salty crust that crisps up in the oven like magic.
  • You can eat them with your hands straight off the pan and no one will judge you.
02 -
  • Dont overcrowd the pan or the carrots will steam instead of roast and you wont get that crispy Parmesan crust.
  • Add the cheese only after the first roast, otherwise it burns before the carrots are done.
03 -
  • Use parchment paper, not foil, so the Parmesan crisps instead of sticking and tearing when you try to remove it.
  • Grate your own Parmesan instead of using the pre-shredded kind because it melts better and tastes sharper and more real.
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