Pork Free 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 turmeric and ginger add a gentle, earthy heat that makes them feel a little more special than your average veggie chip. The key is slicing the carrots paper-thin — nearly translucent — so they bake up genuinely crisp rather than chewy or leathery. Spreading them in a single layer and flipping halfway through ensures even color and that satisfying snap you want in every bite. They're completely plant-based with no animal products in sight, so there's zero concern about hidden pork-derived additives or flavorings that can sneak into store-bought chip alternatives. Let them cool fully on the pan before digging in, because that last few minutes of resting is where the real crunch develops. A pinch of sea salt ties everything together and makes it nearly impossible to stop at just one handful.
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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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