Crispy Carrot Parmesan
Crispy carrots are a sweet veggie that most kids and adults enjoy plain, with a dip like hummus or salsa, roasted or sautéed. But adding cheese increases the irresistibility factor significantly.
Parm lends a bold, savory, umami flavor that perfectly complements the natural sweetness of carrots. It makes a great quick snack or scrumptious side. Give this recipe a try—I guarantee it will be a crowd-pleaser.
Try my Zucchini Parmesan Crisps.
Crispy Carrot Parmesan
Crispy carrots are a sweet veggie that most kids and adults enjoy plain, with a dip like hummus or salsa, roasted or sautéed. But adding cheese increases the irresistibility factor significantly.
Ingredients
- 4 medium carrots
- 1¼ to 1½ cups grated Parmesan cheese, divided
- Smoky paprika and ground pepper to taste
Instructions
- Preheat oven to 400˚. Line a baking sheet with parchment paper and set aside.
- Peel the carrots into a bowl, creating a large pile of carrot shreds until you’re left with just the inner stems. Discard stems.
- Using a clean kitchen towel or layered stack of paper towels, press down on the shreds to remove as much moisture as possible. Toss them a few times throughout the process so you drain the underneath shreds as well.
- Sprinkle 1 cup Parmesan evenly over the lined baking sheet to coat the parchment paper. Add the carrot shreds on top of the cheese, distributing them equally.
- Mist the tops of the carrots with oil spray (hold the bottle high so you don’t get a Parmesan dust storm) and sprinkle the remaining Parmesan on top, along with smoky paprika.
- Cook in the oven for 18 to 20 minutes until browned and crispy. (The burnt parts are delish; don’t be alarmed by some deep browning!).
- Let slightly cool. Break into pieces and enjoy!
Nutrition Information per serving
Calories: 80Carbohydrates: 6gProtein: 6gTotal Fat: 4g— Unsaturated Fat: 0g— Saturated Fat: 2.5g— Trans Fat: 0gCholesterol: 10mgSodium: 190mgPotassium: 195mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 0g— Added Sugar: 0gCalcium: 150mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
I reduced the recipe to 1 serving and made a steak salad. This was the crunch needed! Will be a regular go to recipe for me. Thank you Joy!
Jean, I love how you paired it with a salad for crunch…brilliant idea! Thrilled this will be a regular recipe for you. Thanks so much for sharing!
What is a serving? Also, the grated cheese from the green container that is sprinkled on spaghetti or from fresh cheese?
This sounds great!
Hi Libby! A serving is about ¼ of the batch (the amount of crisps will depend on the size you break them into). And for best flavor, I recommend using freshly grated Parmesan, but the green container kind will definitely work too–and I’ve used that in a pinch!
Haven’t tried these but want to. Regarding the nutrition aspect, how can there but no fat when there’s at least a 1/4 cup of Parmesan cheese per serving?
Hi Maryanne! Great catch and our deepest apologies. There must have been an error when we inputted the nutrition information on the backend. Please find the nutrition information updated on the recipe page. The correct math is 4g total fat per serving. Please reference for nutrition info for the full nutrition picture. Thanks again for catching that mistake and we hope you give these tasty carrot snacks (or sides) a try…and let us know what you think! — Eliza (Team Joy)
Can you justtoss the Parmesan and carrots together and then put them on the baking sheet? Seems like that would be easier and still work, but would it?
Hi Sue! I haven’t tried it that way, and my hunch is it wouldn’t crisp the same. The Parmesan really needs to hit the hot pan directly to form that golden, lacy crunch. If you mix the carrots and cheese together first, the carrots may block the cheese from crisping up. By layering the cheese on the sheet first and then sprinkling the carrots over top, you guarantee that irresistible crispy coating every time. If you decide to give “the toss” a try, please let me know how it turns out… I’m betting it will still taste great but you may lose that perfect texture.
Hello Joy,
Do you think I could make these with zucchini?? I have an abundance (understatement!!!) in my garden..
And any recipes on your site that I can use for zucchini I would greatly appreciate!
Marlene
Hi Marlene! Yes, you may LOVE these Zucchini Parmesan Crisps. Let us know what you think! — Eliza (Team Joy)
Delicious and love how the cheese gives it a nice texture, although mine didn’t come out as crispy maybe I needed to dry the carrots more. Either way I am putting leftovers over my salad. We had the warm portions from the oven with a drizzle of Mike’s hot honey.
Hi Lucy! So happy you loved this carrot creation! You’re exactly right—if they didn’t crisp up fully, it’s usually because a little extra moisture snuck in. Love your idea of tossing the leftovers on salad (genius!)…and that drizzle of Mike’s Hot Honey has my mouth watering. YUM! — Eliza (Team Joy)