Emulsifier 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 slice a subtle richness while helping the chips crisp up beautifully in the oven — no emulsifiers, no additives, just five clean ingredients you can actually pronounce. The combination of turmeric and ginger brings a gentle, earthy heat that makes these feel far more interesting than your average veggie chip. Slicing the carrots paper-thin is the real secret here, and a mandoline makes it effortless if you have one handy. Spreading them in a single layer is non-negotiable — overlapping slices trap steam and you'll end up with soft rounds instead of satisfying crunch. Let them cool fully on the pan and you'll be rewarded with chips that snap just right. They're a genuinely craveable alternative to store-bought snacks that often rely on lecithin or other emulsifying agents to achieve their 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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