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 corn — maltodextrin, corn starch, and corn-derived oils hide in ingredient lists and seasoning blends constantly. This recipe sidesteps all of that with just five clean ingredients: fresh carrots, coconut oil, turmeric, ginger, and sea salt. The low-and-slow oven method is the real secret here, drawing out moisture gradually so each slice crisps up without burning. Slicing the carrots paper-thin on a mandoline ensures even cooking, and that final rest on the pan is what takes them from just-baked to genuinely snappy. The turmeric and ginger give them a subtle warmth that makes them feel far more interesting than a plain vegetable chip has any right to be. Make a double batch — they go fast.
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Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
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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