Nightshade Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. For anyone avoiding nightshades, finding a satisfying chip-style snack can feel nearly impossible — potato chips are obviously out, and many packaged alternatives sneak in paprika or other off-limits seasonings. This recipe keeps things beautifully simple with just carrots, coconut oil, turmeric, ginger, and sea salt, so you know exactly what you're eating. The low-and-slow oven method is the real secret here: baking at 300°F draws out moisture gradually, giving you that satisfying crunch without any frying. Slicing the carrots paper-thin — ideally with a mandoline — and keeping them in a single layer ensures they crisp up evenly rather than turning soft and chewy. The turmeric and ginger add a subtle, earthy warmth that makes these feel like a proper snack, not a compromise. Let them cool fully on the pan and you'll be rewarded with chips that genuinely snap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!