Carrageenan Free Baked Carrot Chips
Crispy, golden, and dusted with warm spice, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each chip a subtle richness while helping them crisp up beautifully in a low, slow oven, and the combination of turmeric and ginger adds an earthy, slightly exotic depth that makes plain potato chips feel boring by comparison. The ingredient list is refreshingly short and completely whole-food — no thickeners, no stabilizers, nothing hiding in a seasoning packet. That matters a lot when you're avoiding carrageenan, which sneaks into a surprising number of packaged snacks and flavored chips under names that don't always ring alarm bells on a label. Slicing the carrots paper-thin with a mandoline is the real secret here, ensuring they dry out evenly in the oven and turn genuinely crunchy rather than chewy. Letting them cool on the pan is the final step that locks in that satisfying snap. Serve them as a party snack, a lunchbox addition, or just something to crunch on while dinner finishes cooking.
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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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