Vegan Baked Carrot Chips
These golden, paper-thin rounds are proof that a snack can be both wholesome and genuinely craveable. Coconut oil gives each chip a subtle richness while helping the slices crisp up beautifully in the oven, and the combination of turmeric and ginger adds a warm, earthy depth that makes plain potato chips feel boring by comparison. The key is slicing the carrots as thin as possible — nearly translucent — so they dry out evenly and turn properly crispy rather than chewy. Spreading them in a single layer without any overlap is the other non-negotiable step, and the recipe is refreshingly upfront about why it matters. Every ingredient here is naturally plant-based, so there's no label-reading required and no substitutions needed. Let them cool fully on the pan before diving in, because that last few minutes of resting is where the real crunch develops.
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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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