Almond Free 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 subtle richness, while turmeric and ginger add a gentle, earthy heat that makes them feel a little more special than your average chip. The whole ingredient list is refreshingly short and completely free of tree nuts, so you never have to squint at a label or second-guess what's in the bag. Slicing the carrots paper-thin is the real secret here — a mandoline makes it effortless, but a sharp knife and a little patience work just as well. Baking low and slow at 300°F draws out the moisture without burning, and that final rest on the pan is what takes them from soft to genuinely crisp. They're a brilliant alternative to store-bought snacks that often share processing lines with almond-based products, giving you total peace of mind with every bite.
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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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