Chicken Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin rounds of fresh carrot get tossed in melted coconut oil with turmeric and ginger, then slow-baked at a low temperature until they crisp up beautifully at the edges. The trick is slicing them paper-thin and giving each chip its own space on the pan — overlapping is the enemy of crunch, and this recipe makes that crystal clear. A final rest on the pan lets them firm up even more, so you end up with a genuinely satisfying chip without a deep fryer in sight. The flavor is earthy and subtly warm, with just enough sea salt to make them seriously snackable. Completely plant-based and built from five simple pantry staples, this is a recipe you can feel good about reaching for again and again.
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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.
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