Crispy carrot chips

By the GetYourMacros team · 31 August 2026

Thinly sliced, oven-baked carrot chips seasoned with aromatic spices.

• Time 10 min
• Course Snack
• Diet Vegan
• Cuisine Mediterranean
• Allergens soy

Ingredients (1 serving)

• 250 g Carrots
• Paprika to taste
• 100 g Tofu
• 1 Lemon (100 g)

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 140°C (285°F) and line a baking sheet with parchment paper.
2. Peel the carrots and slice them into very thin rounds using a mandoline or a sharp knife.
3. Toss the carrot slices with paprika, salt, and a squeeze of lemon juice.
4. Arrange the slices in a single layer on the tray, making sure they do not overlap.
5. Bake for about 30-40 minutes until crispy, checking frequently to prevent burning.
6. While the chips bake, blend the tofu with the remaining lemon juice and a pinch of salt to create a dipping cream.
7. Let the chips cool for 5 minutes to crisp up further before serving with the tofu dip.

Tips

• Low temperature is key to drying the carrots without burning them.
• You can swap paprika with cumin or dried oregano for a different flavor profile.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.