Low FODMAP Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot chips are the kind of snack that disappears fast. Carrots are a low FODMAP-friendly vegetable, and every other ingredient here — coconut oil, turmeric, ginger, and sea salt — keeps things gut-friendly without sacrificing any flavor. The trick is slicing the carrots paper-thin and spreading them in a single layer so they bake up crisp instead of steaming into softness. A low, slow oven at 300°F does the heavy lifting, drawing out moisture gradually so you get that satisfying chip-like crunch without any deep frying. The turmeric and ginger add a subtle warmth that makes these feel far more interesting than your average store-bought snack, which can hide all kinds of problematic additives. Let them cool fully on the pan and they'll crisp up even more — patience pays off here. Whether you're packing a lunchbox or just need something to reach for during a movie, these are a genuinely craveable option you can feel good about.
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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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