Celery Free Baked Carrot Chips
Crispy, golden, and dusted with warm spice, these oven-baked carrot rounds are the kind of snack that disappears faster than you'd expect. Coconut oil gives each chip a subtle richness, while turmeric and ginger add a gentle, earthy heat that makes them genuinely hard to stop eating. The whole ingredient list is refreshingly short — just carrots, oil, and a few pantry spices — so there's nothing hidden to worry about for anyone avoiding celery or celery-derived ingredients. The key to getting that satisfying crunch is slicing the carrots paper-thin and giving every piece its own space on the baking sheet, which lets the oven dry them out rather than steam them soft. A low, slow bake followed by a quick flip and a few extra minutes is all it takes to go from raw rounds to crisp, chip-like perfection. Let them cool fully on the pan and they'll firm up even more, making them ideal for dipping or snacking straight from the bowl.
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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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