Lupin Free Baked Carrot Chips
Thin-sliced carrots baked low and slow until they're golden, crispy, and impossible to stop eating — this snack is as satisfying as any chip you'd grab from a bag. The combination of warm turmeric and ginger gives each bite a subtle, earthy heat that makes these feel far more special than their short ingredient list suggests. Coconut oil helps everything crisp up beautifully in the oven, coating every slice evenly so you get consistent crunch from edge to edge. Store-bought snack foods can be a minefield when you're avoiding lupin, since the flour often sneaks into flavored chips, crackers, and coatings without much fanfare — making a batch from scratch like this is genuinely the safer and more delicious move. The mandoline technique is the real secret here: getting those slices paper-thin is what separates a properly crispy chip from a sad, chewy round. Let them cool fully on the pan before you dig in, because that last few minutes of resting is where the magic crunch really sets in.
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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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