Caffeine Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast once they hit the bowl. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger before going into a low, slow oven that coaxes out every bit of natural sweetness and turns them satisfyingly crisp. The mandoline technique is the real secret here — getting those slices paper-thin is what separates a genuinely crunchy chip from a sad, chewy round. Spreading them in a single layer and flipping halfway through ensures even drying, so you get that light, airy snap in every bite. For anyone trying to cut back on stimulants, store-bought chip options can be a minefield of hidden additives, but this five-ingredient recipe keeps things completely clean and straightforward. They crisp up even more as they cool, so patience in those final few minutes pays off in a big way.
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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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