Barley Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger, then slow-baked at a low temperature until they turn irresistibly crisp at the edges. The low-and-slow method is the real secret here — it draws out moisture gradually so you get a genuine chip texture rather than a sad, chewy round. Store-bought snack chips can be a minefield when you're avoiding grain-based ingredients, with barley malt flavoring and shared production lines showing up in the most unexpected places. This recipe sidesteps all of that with a short, completely transparent ingredient list — just carrots, coconut oil, and a few pantry spices. The turmeric gives them a beautiful deep-gold color and a subtle earthiness that pairs perfectly with the natural sweetness of the carrot. Let them cool fully on the pan and they'll crisp up even more, making it nearly impossible to stop at just one handful.
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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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