Mustard Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, 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 earthy sweetness and a gentle heat. Store-bought snack chips and seasoning blends are notorious for hiding mustard in their ingredient lists, so making your own from scratch means you know exactly what's in every bite. The slow bake at 300°F is the real secret here — it draws out moisture gradually so the chips firm up without burning, and that final cool on the pan takes them from just-done to genuinely crispy. Every ingredient is clean and straightforward, with no sauces, marinades, or spice mixes that could sneak in unwanted allergens. These are equally at home alongside a sandwich, scooped through hummus, or eaten straight from the bowl while pretending you're going to save some for later.
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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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