Cinnamon Free Baked Carrot Chips
Crunchy, golden, and lightly spiced, 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, where they slowly transform into crisp, savory rounds with a gorgeous color. The spice blend here is warm and earthy without leaning on cinnamon, making this a genuinely satisfying option for anyone who needs to avoid it — no compromise on flavor whatsoever. A mandoline is your best friend for getting those paper-thin slices that bake up evenly and shatter with a satisfying crunch. The low-and-slow bake at 300°F is the real secret: it draws out moisture gradually so the chips crisp up rather than burn, and that final cool-down on the pan locks in the texture. These are naturally free from common snack-aisle additives and spice blends that often sneak cinnamon in, so you know exactly what you're getting. Serve them straight from the bowl or alongside a dip — either way, they won't last long.
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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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