Artificial Food Coloring Free Baked Carrot Chips
Crunchy, golden, and subtly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each chip a light, crisp bite, while turmeric and ginger add a warm, earthy depth that makes them feel way more interesting than anything out of a bag. Speaking of bags — store-bought chips and snack mixes are notorious for synthetic dyes, whether it's the coating, the seasoning blend, or even the packaging's "natural" color enhancers. Every single ingredient here is whole and straightforward, so you know exactly what you're eating. The key to getting that satisfying crunch is slicing the carrots paper-thin and giving each piece its own space on the pan — patience pays off. Let them cool completely on the baking sheet and they'll firm up into proper chips, not sad, bendy rounds. A genuinely crowd-pleasing snack that proves clean eating doesn't have to be boring.
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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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