Hazelnut 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 thin round a satisfying crisp while turmeric and ginger add a subtle, earthy heat that makes plain chips feel boring by comparison. The ingredient list is refreshingly short — just carrots, a little fat, and a handful of pantry spices — so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your snack bowl. The key is slicing the carrots paper-thin and keeping them in a single layer so they bake up dry and crispy rather than soft and steamed. Letting them cool on the pan is the final trick that takes them from firm to genuinely crunchy. Whether you're packing them for lunch or setting them out for guests, these chips prove that wholesome and delicious are not mutually exclusive.
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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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