Gluten Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these baked carrot chips are the kind of snack that disappears fast. Coconut oil gives each thin round a satisfying crispness, while turmeric and ginger add a subtle, earthy heat that makes them genuinely hard to stop eating. The whole ingredient list is naturally free of gluten — no swaps, no substitutions, no label-reading required. That's a rare win when it comes to packaged snack alternatives, which often hide wheat-based starches or are processed on shared lines. The key here is slicing the carrots paper-thin and giving each chip its own space on the pan, which is what separates a truly crispy chip from a sad, chewy one. A low, slow oven does the rest of the work, drawing out moisture gradually so the edges turn lightly golden without burning. Let them cool fully on the pan and you'll be rewarded with a snack that's every bit as satisfying as anything from a bag.
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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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