Carob is less bitter than chocolate and has a natural sweetness. The chips require little or no added sugar to make them palatable. To me, carob chips have a roasted flavor that makes them similar to chocolate, but lack chocolate's richness and melty texture.
To its low-sugar character profile, also add the fact that carob chips are low in fat, high in fiber, and contain no caffeine. They can be substituted one-for-one with chocolate chips in any recipe and used to make vegan-friendly treats.
Carob chips definitely have a lot going for them! I actually think the biggest thing to keep in mind when baking with them is that they're not chocolate. I mean this in a genuine way: don't expect carob chips to taste exactly like chocolate. They are their own ingredient with their own particular flavor and texture.
Before using them for the first time, taste a few on their own and think about what recipes they might work best in. Personally, I like them best in baked goods that have a slightly savory component, like granola bars or zucchini bread.
Do you bake with carob chips? What are your favorite recipes that use them?