Fructose Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Carrots are a naturally low-fructose vegetable, and this recipe keeps things beautifully simple — just coconut oil, turmeric, ginger, and sea salt, with no sweeteners, sauces, or hidden additives to worry about. The real magic is in the technique: slicing the carrots paper-thin and baking them low and slow at 300°F coaxes out a satisfying crispness without any frying. Spreading them in a single layer is the key step — overlapping pieces trap steam and stay soft, so a little patience with the layout pays off big. The turmeric gives each chip a gorgeous amber hue, while the ginger adds just enough warmth to make them feel like a proper snack rather than a diet compromise. Let them cool fully on the pan and they'll crisp up even more, making it nearly impossible to stop at just a handful.
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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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