High Fructose Corn Syrup Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each thin slice a subtle richness, while turmeric and ginger add a bright, earthy kick that makes them feel anything but boring. The real trick is slicing the carrots paper-thin — nearly translucent — so they bake up genuinely crisp rather than chewy or leathery. Most store-bought chips and snack foods are loaded with sweeteners you'd rather avoid, but this recipe keeps things completely clean with just five whole-food ingredients. Spreading the slices in a single layer is non-negotiable; any overlap and you'll get steam instead of that satisfying crunch. A low, slow oven and a patient flip halfway through are all it takes to nail the texture. Let them cool fully on the pan and you'll be rewarded with chips that snap just like the real thing.
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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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