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crispy baked carrot hips with spicy harissa yogurt dip in white bowl
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5 from 1 vote

Crispy Baked Carrot Chips with Spicy Harissa Yogurt Dip

These crispy baked carrot chips (and parsnip chips) make a delicious snack for your kids! Served with spicy harissa yogurt dip for the adults.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: American
Servings: 1
Calories: 64kcal


Carrot & Parsnip Chips

  • 1 carrot or parsnip peeled into strips
  • ½ tablespoon olive oil
  • ¼ teaspoon ground cumin
  • salt & pepper

Spicy Harissa Yogurt Dip

  • ½ cup greek yogurt any type of yogurt is fine
  • ¼ cup mayonaise
  • 1 teaspoon lemon zest
  • ½ teaspoon harissa paste
  • ¼ teaspoon ground cumin


Carrot & Parsnip Chips

  • Pre-heat oven to 350F {convection if your oven has this setting}
  • Peel carrot or parsnip into long strips with a vegetable peeler. Toss in olive oil, then cumin.
  • Arrange on a wire rack over a cookie sheet. Sprinkle with salt and pepper. Bake for 8 minutes {parsnips} or 10 minutes {carrots} or until edges are browned and chips are crispy. Cool slightly and enjoy.

Spicy Harissa Yogurt Dip

  • Whisk together all dip ingredients until smooth.


Nutritional information is for 1 carrot made into chips (excludes dip)
Recipe is for 1 carrot or 1 parsnip; I could only fit one at a time on my wire rack and did 1 batch of each for the photos shown.


Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Iron: 1mg