Legume 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 them feel way more interesting than anything from a bag. The mandoline technique is the real secret here — slicing the carrots paper-thin ensures they bake up dry and chip-like rather than soft and chewy. Spreading them in a single layer is non-negotiable, so don't skip that step if you want the crunch. The ingredient list is refreshingly short and completely free of beans, lentils, peas, or any legume-derived additives that sneak into so many packaged snacks. They crisp up even more as they cool, so resist the urge to eat them straight off the pan. Whether you're snacking solo or serving a crowd, these are proof that simple, clean ingredients can absolutely deliver on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!