Turkey Free 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 and ginger, then slow-baked at a low temperature until they turn perfectly crisp at the edges. The low-and-slow method is the real secret here — it draws out moisture gradually so you get a genuine chip texture rather than a sad, chewy round. Letting them cool on the pan for a few minutes after baking is the finishing touch that locks in that satisfying crunch. The ingredient list is refreshingly short and completely plant-based, so there's zero guesswork about what's actually in your snack bowl. These are a fantastic alternative to processed store-bought chips, which often carry hidden additives or cross-contact concerns you'd rather not deal with. Serve them straight up or alongside a dip — either way, they're hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!