Chestnut Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger before hitting a low oven, and the result is a lightly crisp chip with an earthy, subtly exotic flavor that store-bought snacks rarely match. The slow bake at 300°F is the secret — it draws out moisture gradually so the edges turn dry and golden without burning, and a final rest on the pan locks in that satisfying crunch. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can snack without scanning labels for hidden surprises. The turmeric gives each chip a gorgeous amber hue that makes them look almost too pretty to eat — almost. These are fantastic on their own, but they also hold up beautifully alongside dips or crumbled over a salad for a little texture.
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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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