Citrus Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Coconut oil gives each thin round a subtle richness, while turmeric and ginger add an earthy, slightly exotic depth that makes them feel anything but basic. So many store-bought chips and seasoning blends sneak in citrus-derived flavors or ascorbic acid as a preservative, which makes finding a truly safe crunchy snack harder than it should be. This recipe keeps things beautifully simple — just five whole-food ingredients, none of which come anywhere near a lemon or lime. The key is slicing the carrots paper-thin and giving each chip its own space on the pan, which is what transforms a humble root vegetable into something genuinely crispy. They firm up even more as they cool, so resist the urge to eat them straight off the pan. Serve them as a snack, a lunchbox addition, or a colorful side that looks far more impressive than the effort required.
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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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