Citric Acid Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Store-bought chips are a minefield when you're avoiding citric acid, since it hides in seasoning blends, flavor coatings, and even "natural flavors" on the label. Making your own means you know exactly what went into the bag — and in this case, it's just carrots, coconut oil, turmeric, ginger, and sea salt. The low-and-slow oven method pulls moisture out gradually, giving you that satisfying crunch without any frying or mystery additives. Turmeric and ginger bring a subtle warmth that makes these feel far more interesting than plain vegetable chips. The key is slicing thin and giving each round its own space on the pan so they bake up crisp rather than soft. Let them cool completely on the pan and they'll firm up even more — if they last that 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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