Pescatarian Baked Carrot Chips
These golden, paper-thin carrot rounds come out of the oven warmly spiced with turmeric and ginger, making them feel far more exciting than your average snack. Coconut oil gives each chip a subtle richness and helps them crisp up beautifully without any fuss. The key is slicing the carrots thin enough to let light through — that's what separates a truly crunchy chip from a chewy disappointment. Spreading them in a single layer and flipping halfway through ensures every piece gets evenly golden rather than steaming in a pile. They firm up even more as they cool on the pan, so patience in those last few minutes pays off in a seriously satisfying crunch. Whether you're snacking straight from the bowl or serving them alongside a dip, these are the kind of wholesome, plant-forward bites that disappear fast.
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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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