Vegetarian Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears faster than you'd expect. A light coating of melted coconut oil helps each thin slice crisp up beautifully in the oven, while ground turmeric and ginger give every chip a subtle, earthy heat that makes plain potato chips feel boring by comparison. The key is slicing the carrots paper-thin — nearly translucent — so they dry out and firm up rather than turning chewy or soft. Spreading them in a single layer with no overlapping is the other non-negotiable step, and it's what separates a truly crispy chip from a steamed disappointment. A short rest on the pan after baking lets them finish crisping on their own, so patience in those final five minutes really pays off. With just five simple, plant-based ingredients, this is a snack you can feel genuinely good about reaching for again and again.
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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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