Air Fryer Carrot Chips

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These Air Fryer Carrot Chips are so flavorful and make such an easy healthy snack. I love using spices and a touch of brown sugar, and with a few fresh herbs, you can make them taste any way you like. The best part is that I can have a batch ready to munch on with my kids in about 20 minutes.

One of my kids’ favorite veggies is carrots, how lucky am I? They’ve always been a favorite of mine too, which is why you’ll find plenty of carrot recipes on my blog. From my maple bacon carrots to our family favorite Hasselback carrots, there’s no shortage of ways to serve them. Both are worth trying whether you already love carrots or are just looking for new ways to get your kids on board with this veggie.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations
Serving suggestions
How to store leftovers
Frequently asked questions
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Plus, it’s so easy to turn these into crispy little carrot fries to munch on instead of regular chips or French fries. My air fryer carrot chips are a healthy but super tasty alternative to traditional potato chips. You can make them sweet or savory, and honestly, they’re great either way. Another great option we love is zucchini fries, they’re such a simple swap for French fries and just as snackable.

Why you will love this recipe

Quick and simple to make: This recipe takes about 20 minutes from start to finish. They turn out golden and crispy in the air fryer with barely any prep.
Uses minimal ingredients: You only need carrots, olive oil, smoked paprika, brown sugar, cinnamon, and salt.
Works as a chip or fry substitute: These carrot chips are a practical alternative to potato chips or fries. They cook evenly in the air fryer and are easy to portion for snacking. My kids love them!
Can be adjusted to your taste: Sometimes I go sweet with extra brown sugar, other times I go savory with more paprika or even garlic powder. The seasoning can be changed based on what you prefer.

What you will need

ingredients in bowls and carrots on a wooden table

Carrot chips: I use pre-sliced carrot chips or slice my own thin rounds if I have whole carrots on hand.
Cooking oil: I usually go with avocado oil, but any oil I have in the kitchen works just fine.
Brown sugar: I use either light or dark brown sugar, depending on what I’ve got in the pantry.
Spices: I season with a mix of paprika and cinnamon for a tasty coating.
Salt: I use sea salt, which I love using on the carrots.
Fresh herbs: Sometimes I sprinkle on fresh herbs at the end for a little extra flavor, but that’s totally optional.

How to make

1. Preheat and toss: First, I preheat the air fryer to 375 degrees F. While it heats up, I toss the carrots with oil in a large bowl to coat them evenly.

2. Add sugar and salt: I sprinkle the brown sugar and sea salt over the oiled carrots. Then, I toss everything together.

photo collage of steps how to make air fryer carrot chips

3. Add the paprika and cinnamon: I sprinkle the paprika and cinnamon over the carrots, then give them another good toss to make sure all the slices are well coated with the spices.

4. Spread and fry: I spread the carrots out in a single layer in the air fryer basket so they cook evenly. I air fry them for 10 to 12 minutes, flip them, then cook for another 3 to 4 minutes until they’re crisp. If I’m cooking in batches, I place the finished chips on a baking sheet and keep them warm in the oven set on low. Then I serve them right away.

Expert tip

Slice the carrots evenly for the best texture

Every time I make these carrot chips in the air fryer, I try to slice the carrots as evenly as possible, about 1/8 inch thick, so they cook at the same rate. Thinner pieces can burn quickly, and thicker ones won’t crisp up the same way, so keeping them uniform helps every chip turn out perfectly crispy like I like.

More tips to consider:

I like using a layered rack made for air fryers when I want to cook more at once. It’s great for getting everything crispy without overcrowding.
Cooking time always depends on how thick I slice the carrots and the size of my air fryer. I just keep an eye on them toward the end so they don’t overcook.
Sometimes I double the recipe so I have extras to freeze. They reheat well and make a quick snack later on.
If I use garlic salt, I skip the regular salt in the recipe. That way it doesn’t end up too salty.
And just a little side note, this air fryer also makes awesome carrot fries. They’re faster than driving out for takeout fries and way better for you.

Recipe variations

Try carrot fries: When I want something more like fries, I use baby carrots or cut whole carrots into sticks. They crisp up nicely in the air fryer in about 15 minutes and are super snackable.
Spicy paprika crunch: I mix in ½ teaspoon of smoked paprika with a pinch of chili powder.
Parmesan herb: I toss the chips with a tablespoon of grated Parmesan and 1 teaspoon of dried Italian herbs right after cooking. It’s a great way to turn them into a flavorful and cheesy snack.
Everything bagel style: After cooking, I sprinkle the chips with everything bagel seasoning. It adds a crunchy topping and a savory bite that pairs really well with dips.

Serving suggestions

When my son has a sleepover at his friend’s house, I always make a big batch of air fryer veggie chips and these carrot chips to send along. I switch up the flavors so everyone has something to snack on, some with parmesan cheese, others with cinnamon sugar, and a few with everything bagel seasoning. The moms always tell me how much the kids love them and that they appreciate a snack that’s not just chips from a bag.

We’ve also made these for movie nights in our pajamas, with different dips lined up on the counter. Honey mustard sauce and creamy peanut sauce are always the first to go. For sweet versions, I’ll warm up some strawberry sauce or caramel sauce, and the kids dip them like they’re having dessert. It’s easy, fun, and something we all end up crowding around the kitchen for.

How to store leftovers

Store: I keep any leftover carrot chips in an airtight container or a freezer bag in the fridge. They stay fresh for up to five days.
Freeze: If I make a double batch, I freeze the extras and they keep well for up to four months.
Thaw: When I’m planning ahead, I just take them out of the freezer the night before and let them thaw in the fridge.
Reheat: These taste great cold or at room temp, but I sometimes warm them up in the microwave for a few seconds before serving.

Frequently asked questions

Why are my carrot chips soggy?

If my carrot chips are too wet before cooking, they usually turn out soggy. I always pat them dry with a paper towel to get rid of any extra moisture. I’ve also learned not to crowd the air fryer basket, if there are too many chips, the air can’t move around properly, and they don’t crisp up. I make sure to leave a little space between each one.

Do I have to soak my carrots first?

You don’t have to soak the carrots before air frying. But if they’re really thick or fibrous, I like to blanch them first to soften them up a bit. I just drop them in boiling water for about three to four minutes, then move them straight into ice water to cool. It helps them cook more evenly and get crisp without drying out.

How do I keep them crispy?

Let them cool completely before storing and avoid sealing them while they’re warm. If they lose their crunch, I pop them back in the air fryer for a couple minutes.

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