Capsaicin Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds deliver serious snack satisfaction without a trace of heat. Coconut oil gives each thin slice a light, crispy finish, while turmeric and ginger add earthy, aromatic depth that makes them feel anything but plain. For anyone who has to avoid capsaicin, store-bought chips can be a minefield — paprika, chili powder, and "spicy" seasonings hide in the most unexpected places. This recipe keeps things beautifully simple, leaning on naturally flavorful spices that bring warmth and color without any of the burn. The key is slicing the carrots paper-thin and giving every piece its own space on the pan, which is what turns a humble root vegetable into a genuinely crispy chip. Letting them cool on the pan is the final trick — they firm up even more as they rest, so patience pays off. Whether you're snacking straight from the bowl or pairing them with a dip, these are the kind of wholesome, crowd-pleasing chips you'll want to make on repeat.
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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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