Gelatin Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. A dusting of turmeric and ginger gives each round a subtle, earthy heat that makes them feel far more interesting than anything out of a bag. The secret to getting that satisfying crisp is slicing the carrots paper-thin and giving every piece its own space on the pan — no overlapping, no steaming, just pure crunch. Coconut oil coats each slice beautifully and helps the edges turn lightly golden in the oven. Many packaged snacks and gummy-style treats rely on gelatin as a binder or coating, so making your own chips from scratch is a clean, fuss-free way to avoid that entirely. These are made with nothing but whole vegetables, a little fat, and spice — exactly what you want when you're keeping things simple and transparent. Let them cool fully on the pan and they'll crisp up even more before you've had a chance to grab 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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