AIP Friendly Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips hit that satisfying snack craving without a single ingredient that could derail a healing protocol. Packaged chips are almost always off the table when you're avoiding nightshades, grains, and seed-based oils, so having a go-to homemade option like this is genuinely valuable. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger — two anti-inflammatory staples that also happen to make the chips smell incredible while they bake. The low-and-slow oven method at 300°F is the real secret here, drawing out moisture gradually so each round crisps up properly rather than turning soft or chewy. A final rest on the pan lets them firm up even more, so by the time they hit the bowl they have a satisfying snap. This recipe makes four servings, which means it's just as good for solo snacking throughout the week as it is for setting out at a gathering where you need something everyone can safely enjoy.
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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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