Ingredients
Equipment
Method
Instructions
- Preheat the air fryer to 375°F (190°C).
- Place the 12 oz bag of carrot chips (or 12 oz of carrots cut into thin rounds) in a large bowl.
- Add 1 tablespoon olive oil (or avocado or coconut oil), 1 teaspoon smoked paprika, 1 teaspoon brown sugar (optional), 1/4 teaspoon cinnamon, and 1/2 teaspoon salt to the bowl. Toss until the carrot chips/rounds are evenly coated.
- Arrange the coated carrot chips/rounds in a single layer in the air fryer basket. Cook in batches if they do not fit in one layer.
- Air fry at 375°F for 12 minutes. Pause, flip the chips/rounds (or shake the basket) to redistribute, then air fry for an additional 3–4 minutes, until edges are browned and crisp.
- Transfer to a plate, let cool a few minutes, and serve.
Notes
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.
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.