Lactose 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 slice a subtle richness while helping them crisp up beautifully in the oven — no butter or dairy needed at any point. Ground turmeric and ginger bring a gentle, earthy heat that makes these feel far more interesting than your average chip. The key is slicing the carrots paper-thin and keeping them in a single layer so they bake rather than steam, which is exactly how you get that satisfying crunch. Store-bought snacks can be a minefield of hidden dairy derivatives, so making your own means you know precisely what's in the bag. Let them cool fully on the pan before digging in — they firm up even more as they sit, and the wait is absolutely worth it.
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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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