Alpha Gal Friendly Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each chip a subtle richness while helping them crisp up beautifully in the oven, and the combination of turmeric and ginger adds a gentle, earthy heat that makes plain carrot feel anything but boring. For anyone navigating alpha-gal syndrome, packaged snack foods can be a minefield of mammalian-derived ingredients hiding in coatings, flavorings, and oils — this recipe sidesteps all of that with a clean, plant-based lineup you can trust. The mandoline technique is the real secret here: getting those slices paper-thin is what separates a truly crispy chip from a chewy disappointment. A low, slow bake followed by a rest on the pan lets them firm up to that satisfying crunch without any frying. They're a fantastic alternative to store-bought chips and work just as well for dipping as they do straight out of the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb carrots, peeled
- 1 ½ tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- 2
Using a mandoline or a sharp knife, slice the carrots into rounds about 1/16-inch (1–2 mm) thick — thin enough to see light through but not so thin they tear.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!