Air Fryer Carrot Chips
These Air Fryer Carrot Chips are crispy, crunchy and completely addictive. They are simple, snackable, and made with just a few everyday ingredients.
Ingredients
- 9 oz carrots (250 grams)
- ½ tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp paprika
Instructions
- Wash and peel the carrots. Dry them well with a clean towel. Moisture on the surface can slow down browning.
- Slice the carrots thinly. You can use a sharp knife, a mandoline, or a vegetable peeler for ribbon-style chips. Try to keep the slices similar in size so they cook evenly.
- Place the oil and salt, along with any extra seasoning you are using. Add sliced carrots to the bowl.
- Toss gently with your hands so every piece is lightly coated. The carrots should look glossy, not wet.
- Set your air fryer to 200°C or 392°F.
- Lay the carrot slices in the basket in a single layer. A little overlap is fine, but avoid piling them up.
- Cook in batches if needed. Overcrowding leads to soft spots.
- Air fry for 8 to 10 minutes, until they are slightly charred around the edges. Halfway through, flip the slices with tongs. This helps them cook evenly.
- Keep an eye on them near the end. Thin slices can go from golden to too dark quite quickly. Remove the carrot chips from the air fryer and let them sit for a minute or two. They will firm up a little as they cool.
- Remove the carrot chips from the air fryer and let them sit for a minute or two. They will firm up a little as they cool.
Notes
- Slice evenly; Uneven slices cook at different speeds. Thin and even pieces crisp more reliably.
- Use less oil than you think, as too much oil can leave the chips soft.
- Cook in batches, giving the carrots space helps hot air circulate.
- Flip the carrot slices using tongs to stop sticking and uneven browning.
- Watch the last few minutes; carrot chips can darken quickly, especially thinner ones.