Low Sugar Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Coconut oil gives each thin round a satisfying crispness, while turmeric and ginger add a subtle, earthy heat that makes them feel anything but boring. The real trick is slicing the carrots paper-thin and giving every piece its own space on the pan — that's what separates a truly crispy chip from a sad, steamed one. Most packaged snacks sneak in sweeteners you didn't ask for, but these are made with nothing but whole vegetables and pantry spices, so what you see is exactly what you get. They crisp up even more as they cool, which means patience pays off here. Serve them as an afternoon snack, a party nibble, or a crunchy side — they're proof that simple ingredients done right need absolutely nothing extra.
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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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