BHA & BHT Free Baked Carrot Chips
Crispy, golden, and kissed with warm spice, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil, turmeric, ginger, and sea salt are the only seasonings here — a short, clean list that makes it easy to feel confident about exactly what you're eating. So many packaged chips and snack foods rely on synthetic preservatives like BHA and BHT to extend shelf life, but when you bake your own at home, none of that is necessary. The low-and-slow 300°F oven does the work gently, drawing out moisture and coaxing the edges into that satisfying crunch without any chemical shortcuts. Slicing the carrots paper-thin — ideally with a mandoline — is the real secret to getting that light, airy chip texture rather than a chewy round. A five-minute rest on the pan after baking lets them finish crisping up naturally, so don't rush to the bowl too soon. These are fantastic on their own, but they'd also hold up beautifully alongside a dip or tucked into a lunchbox.
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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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