Crispy Parmesan Carrot Coins Recipe Is How to Pay the Easter Bunny by Donna John

Crispy Parmesan Carrot Coins Recipe Is How to Pay the Easter Bunny

Growing up, carrots were always cut into rounds. They weren't carrot coins, they were just carrots. But now I've discovered many call these carrots "carrot coins" or "copper pennies" (check out this copper penny carrots recipe). But these crispy Parmesan carrot coins are now my all-time favorite. Soft, crispy, sweet and salty, these baked carrots are delicious! I found myself eating them straight off of the baking sheet. Do not judge.

To make this carrot recipe you will need just three simple ingredients and a seasoning of choice. Here is what you need to grab so you can enjoy these amazing gluten-free carrots for yourself: carrots, shredded Parmesan cheese and olive oil. The seasoning can be whatever you like! Think garlic powder, onion powder, sea salt, black pepper, smoked paprika, Italian seasoning, crushed red pepper flakes or your favorite seasoning blend. I used a little garlic powder, onion powder and accidently used sumac, which turned out amazing.

If you're wondering what the heck sumac is, it is a ground spice used in Middle Eastern cooking. The spice is crimson in color and has smoky, citrusy and floral notes. It's used in many dishes in the Middle East and on the table as a condiment in Iran. You'll find it in fattoush, a Lebanese salad, and in my mahammara dip recipe.

Serve these Parmesan carrot coins as a side dish with dinner, as an appetizer or as a sweet and salty snack. These will be on repeat at my house.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Servings: 4


  • 1 large carrot, cut into rounds (not too thin, but not too thick)
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon olive oil
  • seasoning of choice (smoked paprika, salt, black pepper, onion powder, garlic powder, etc.)

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Recipe Notes 

  • For easier cleanup, line the baking sheet with parchment paper.
  • Any seasoning will work on these carrots. You could even add crushed red pepper flakes for some spice. Confession: I thought I was sprinkling them with smoked paprika, but I had grabbed the sumac by mistake. Great mistake! They were delicious.
  • I'm always an advocate for grated fresh Parmesan cheese, but in this recipe pre-shredded works fine. Do not use the grated stuff in a can. 
  • Store the carrot coins in an airtight container in the fridge.

Here's how to make it: 

  1. Cut the carrots into rounds. You don't want them too thin or thick. A good medium cut. Put them into a bowl. Drizzle with the olive oil and toss to coat.
  2. Sprinkle the cheese in a tight oval or circle on the baking sheet.
  3. Place the carrots on top of the cheese.
  4. Sprinkle with your desired seasonings.
  5. Bake in a preheated 400-degree F oven for about 20 minutes, or until golden and cheese is crispy.
  6. To serve, tear the carrot coins off.

Nutrition Facts Per Serving

Calories: 198

Total Fat: 19.6g

Saturated Fat: 4.9g

Cholesterol: 13mg

Sodium: 182mg

Total Carbohydrate: 1.9g

Dietary Fiber: 0.3g

Total Sugars: 0.6g

Protein: 6.1g

Vitamin D: 0mcg

Calcium: 171mg

Iron: 0mg

Potassium: 38mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Terri Kendrick
Oh my! These look good! I may have to make a slight change in my Easter menu!
Elisa Schmitz
This is such a fun idea. I love dishes that are nutritious and delicious, thank you!

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