Cashew Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric, ginger, and sea salt before hitting a low oven, and the result is a deeply savory, lightly earthy chip that feels way more special than anything from a bag. The slow bake at 300°F is the real secret — it draws out moisture gradually so the slices turn genuinely crisp rather than chewy or burnt. Spreading them in a single layer is non-negotiable, and that five-minute rest on the pan after baking is where the final crunch really sets in. Every ingredient here is straightforward and whole, so you never have to second-guess what's in your snack bowl. Whether you're serving these at a party or just raiding the kitchen on a Tuesday, they hit that salty-crunchy craving without any of the usual snack aisle stress.
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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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