Mushroom Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric, ginger, and sea salt before hitting a low oven, and the result is a lightly crisp chip with a subtle earthy sweetness and a gorgeous amber color. The slow bake at 300°F is the secret — it draws out moisture gradually so the chips firm up without burning, and that final cool on the pan locks in the crunch. For anyone navigating a diet that rules out fungi, packaged snacks can be a minefield of hidden ingredients and shared-facility warnings, but this recipe keeps things refreshingly clean. Every ingredient is straightforward, plant-based, and easy to verify. A mandoline makes the slicing quick and consistent, though a sharp knife and a little patience work just as well. These are equally at home in a lunchbox, on a party spread, or eaten straight off the baking sheet before they even make it to a bowl.
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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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