Low Sodium Baked Carrot Chips

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

1 lb carrots, peeled
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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1 ½ tbsp coconut oil, melted
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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