Brazil Nut Free Baked Carrot Chips

Total time40 min

Prep time10 min

Cook time30 min

Crunchy, golden, and warmly spiced, 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 before hitting a low oven, and the result is a lightly crisp chip with an earthy, subtly sweet flavor that feels way more special than anything from a bag. The low-and-slow bake at 300°F is the real trick here — it draws out moisture gradually so the chips firm up without burning, and that final cool-down on the pan takes them from just-done to genuinely satisfying crunch. Every ingredient is straightforward and naturally free from the tree nuts that can sneak into packaged snack foods, so you can munch without second-guessing the label. A mandoline makes quick work of getting those paper-thin slices, though a sharp knife and a steady hand work just as well. These are great on their own, alongside a dip, or crumbled over a salad for a little texture and color.

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Ingredients

4 servings

1 lb carrots, peeled
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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