Carrot and Beet Chips

Thomas J. Story

For frying, we used extra-virgin olive oil because that's what we were able to make ourselves, but it's a bit of a waste—high heat destroys olive oil's nuances. Cheaper, neutral-flavored oils, such as canola or safflower, would be even better.

Yield: Makes 2 oz. carrot chips (2 cups) and 2 oz. beet chips (3 cups)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 61%
  • Protein: 0.5g
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Carbohydrate: 4.8g
  • Fiber: 1.4g
  • Sodium: 401mg
  • Cholesterol: 0.0mg


  • 3 very large carrots, at least 1 1/2 inches in diameter, peeled and cut into 4-in. lengths
  • 3 beets (golden, red, or both), about 5 oz. each, trimmed and peeled
  • Extra-virgin olive oil or canola oil
  • 1 1/2 to 2 tsp. fine sea salt


  1. 1. Slice carrots paper-thin lengthwise using a mandoline or other hand-held slicer. Thinly slice beets, slicing any red beets last so they don't stain the others.
  2. 2. Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat to 375° on a deep-frying thermometer.
  3. 3. Fry carrot chips, then beet chips, in small batches until crisp, 1 to 2 minutes. Transfer to paper towels to drain. Return oil to 375° before frying each new batch.
  4. 4. Sprinkle chips with salt while hot.
  5. Make ahead: Up to 2 days, stored airtight at room temperature. To recrisp, reheat 10 minutes in a 250° oven and let cool.
  6. Note: Nutritional analysis is per 1/4 cup carrots.
  7. Per 1/4 Cup Beets: 50 cal., 62% (31 cal.) from fat; 0.76 g protein; 3.6 g fat (0.51 g sat.); 4.5 g carbo (1.3 g fiber); 403 mg sodium; 0 mg chol.
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