Fish Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger before hitting a low oven, and the result is a lightly crisp chip with an earthy, subtly exotic flavor. The low-and-slow bake at 300°F is the real secret here — it draws out moisture gradually so the chips firm up without burning, and that final cool-down on the pan locks in the crunch. Everything in this recipe is straightforward pantry-friendly produce and spices, so there's zero guesswork about hidden seafood-derived additives or fish-based flavor enhancers that sometimes sneak into packaged snack foods. A mandoline makes quick work of getting those paper-thin slices, but a sharp knife and a steady hand work just as well. These are fantastic on their own, alongside a dip, or crumbled over a salad for a little 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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