Eggless Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric, ginger, and sea salt before hitting a low oven, and the result is a lightly crisp chip with a subtly earthy, aromatic flavor that feels a little fancy for something so simple. The whole ingredient list is naturally free of eggs — no binders, no washes, no workarounds needed — just real vegetables and pantry spices doing all the work. The key to getting that satisfying crunch is slicing the carrots paper-thin and keeping them in a single layer so they bake rather than steam, and letting them cool on the pan is what takes them from firm to truly crispy. They make a brilliant alternative to store-bought chips, which often come with long ingredient lists and cross-contact concerns you'd rather not deal with. Serve them straight from the bowl or alongside a dip for an easy, crowd-pleasing snack.
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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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