Dairy Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil stands in beautifully for butter, giving each chip a subtle richness while keeping things completely plant-based and free of any dairy. The combination of turmeric and ginger adds an earthy, slightly exotic warmth that makes these feel way more interesting than your average veggie chip. Slicing the carrots paper-thin — ideally with a mandoline — is the real secret to getting that satisfying crunch, and the low-and-slow bake at 300°F ensures they dry out evenly without burning. A final rest on the pan lets them crisp up even further, so resist the urge to dig in immediately. These are fantastic on their own, alongside hummus, or anywhere you'd reach for a store-bought chip but want something a little more wholesome.
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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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