Low Iodine Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Sliced paper-thin and tossed with coconut oil, turmeric, and ginger, they bake low and slow until the edges curl and crisp into something genuinely addictive. The ingredient list is refreshingly short and completely free of the iodine-heavy additives — like iodized salt or seaweed-derived seasonings — that can sneak into packaged snack foods. Fine sea salt steps in here as the finishing touch, keeping the flavor bright without the iodine concerns that come with standard table salt. Spreading the slices in a single layer is the real secret to getting that satisfying chip-like crunch rather than a soggy, steamed result. They firm up even more as they cool, so resist the urge to eat them straight off the pan — though it's genuinely hard to wait. Whether you're managing a specific dietary protocol or just looking for a wholesome alternative to store-bought chips, this recipe delivers on every front.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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