Carrot Chips – Cooking with Kids Recipe

Carrot Chips - by Little Spoons & Spice

Are you looking for something different to give your kiddos to snack on?!  These are a great alternative to any type of chip or cracker.

I was hesitant at first because I didn’t think my family would go for it.  But to my surprise, as soon as they were cooled, the kids were right there sampling.  And they loved ‘em!

If you don’t like the taste of cinnamon/nutmeg, you could always start out simple with just olive oil and a pinch of salt.

Using a mandoline slicer at 4 or 5 years old, is strongly discouraged, so they weren’t too excited to sit that part out and watch.  But once everything was sliced, they enjoyed getting their fingers messy tossing the carrots in olive oil and the rest of the steps to follow.

OK, let’s get started.  Here’s a list of supplies you’ll need:

Carrot Chips - by Little Spoons & Spice


Every child’s ability varies depending on maturity or cognitive and physical ability.  Parents need to use their own discretion when assigning tasks.  These are general guidelines for the Carrot Chips.

Younger than 3 years old

  • Name and count ingredients with child
  • Add ingredients to bowl
  • Help toss the carrots in olive oil using clean hands
  • Help toss oil coated carrots with seasonings using clean hands

3 – 5 years old

  • All of the younger tasks
  • Measure and count ingredients
  • Arrange carrots on baking sheet

6 – 7 years old

  • All of the younger tasks

8 – 9 years old

10 – 12 years old

  • All of the younger tasks


  • Wash everyone’s hands!
  • Clean all work surfaces before starting.
  • Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
  • It is okay for your kitchen to get a little messy.
  • Keep in mind that your child is learning, so patience is key!

Carrot Chips - by Little Spoons & Spice

Carrot Chips

Calories: 26kcal
Author: Stacey Weichelt, RDN, CD


  • ½ lb carrots approx. 5 medium carrots
  • 1 Tbsp olive oil
  • ¼ tsp cinnamon
  • 1/8 tsp cumin
  • Dash of salt


  • Preheat oven to 400℉.
  • Wash and peel carrots. If you choose to leave the peelings on, which is completely safe, be sure to scrub the carrots thoroughly.
  • At a 45 degree angle, run the carrot over the mandoline slicer, slicing thin, creating carrot ovals. Continue to do this until all the carrots are sliced.
  • Place sliced carrots in a medium bowl and toss with olive oil. I found it helpful to use my hands to ensure an even coating. Add the cinnamon, cumin and salt and continue to toss until each carrot slice is evenly coated.
  • Place the carrot slices on a parchment paper lined baking sheet. Be sure to not overlap any carrot slices to ensure even baking. Use two baking sheets if needed.
  • Bake at 400℉ for 15 minutes. Flip each carrot slice and return to oven for an additional 10-15 minutes. Keep a close eye once you flip. The carrot slices should start to brown a little on the edges. You may need to remove smaller pieces first. Let cool and store in airtight container.


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