Black Pepper Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Most store-bought chips rely on black pepper as a default seasoning, making the snack aisle a frustrating place when you need to avoid it — but this recipe keeps things completely clear with a lineup of turmeric, ginger, and sea salt that delivers real depth and a gorgeous color. The coconut oil helps each thin round crisp up beautifully in the oven, and the low-and-slow bake at 300°F means you get that satisfying crunch without burning the edges. Slicing the carrots paper-thin is the real secret here — a mandoline makes it effortless, and the result is a chip that's light, snappy, and totally addictive. Letting them cool on the pan is a small but important step, since they firm up even more as they rest. Serve them straight from the bowl or pack them up for a lunchbox treat that everyone can enjoy without a second thought.
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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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