Nitrate & Nitrite Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Coconut oil gives each thin round a satisfying crisp, while turmeric and ginger add a subtle, earthy heat that makes them feel far more interesting than anything out of a bag. Packaged snack foods are one of the trickiest categories to navigate when you're avoiding preservatives, since cured and processed products are notorious for hidden additives — but every ingredient here is completely clean and straightforward. The key is slicing the carrots paper-thin and giving each chip its own space on the pan, which lets the oven dry them out evenly rather than steam them soft. A low, slow bake followed by a few minutes of cooling on the pan is what takes them from floppy to genuinely crispy. They're naturally sweet, totally plant-based, and made with nothing but whole, recognizable ingredients you can feel good about.
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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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