Parmesan Baby Carrot Chips (Printable)

Golden roasted baby carrots with Parmesan cheese and honey. A crispy, sweet-savory side dish or snack ready in 35 minutes.

# What You'll 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 Tips:

01 -
  • They taste like candy but won't make you feel guilty, because hello, vegetables.
  • Caramelized honey and crispy Parmesan create this addictive sweet-savory thing that keeps you reaching for more.
  • Ready in 35 minutes total, which means you can serve them alongside dinner or pack them for tomorrow's lunch.
  • Zero fussy technique required—just toss, spread, and let the oven do the actual work.
02 -
  • Don't skip the halfway stir during that first roast—carrots that touch the hot sheet brown faster, and you want them golden, not scorched.
  • Adding the Parmesan halfway through makes all the difference; if you add it at the start, it burns and tastes bitter instead of nutty and crisp.
03 -
  • Use parchment paper religiously—it prevents the honey from caramelizing too hard on the sheet and makes cleanup instant.
  • Grate your cheese fresh, right before cooking; pre-grated cheese has anti-caking agents that prevent it from crisping properly in the oven.
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