Artificial Flavors Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Store-bought chips are notorious for sneaking in artificial flavors, colors, and mystery seasonings — but every single ingredient here is exactly what it sounds like. Coconut oil gives each slice a subtle richness, while turmeric and ginger add a gentle, earthy heat that feels sophisticated without being overpowering. The low-and-slow bake at 300°F is the real secret: it draws out the natural sweetness of the carrots and coaxes them into genuinely crispy chips without any shortcuts. Letting them cool on the pan is a small but important step — they firm up beautifully and develop that satisfying snap you want in a chip. Serve them as a snack, a side, or just eat them straight off the baking sheet. No one will judge you.
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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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