Macadamia Free Baked Carrot Chips
Thin-sliced carrots baked low and slow until they're golden, crispy, and impossible to stop eating — this snack is a serious upgrade from anything you'd find in a bag at the store. Coconut oil gives each chip a subtle richness, while turmeric and ginger add a warm, earthy depth that makes the whole batch smell incredible as it bakes. The key is slicing the carrots paper-thin and giving every piece its own space on the pan, so the oven's dry heat can work its magic instead of steaming them soft. A little patience in the final minutes pays off big — pull them just as the edges turn golden and let them cool on the pan, where they'll firm up into that satisfying crunch. These are naturally free from nuts of any kind, made entirely from whole, simple ingredients with no hidden additives or shared-facility concerns to worry about. Whether you're serving them at a party or just snacking straight from the bowl, they disappear fast.
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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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