Nutmeg 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, where they slowly transform into crispy, jewel-toned rounds with a subtle earthy heat. The low-and-slow bake at 300°F is the real secret — it draws out moisture without burning, giving you that satisfying chip crunch without any frying. Many store-bought seasoned snacks sneak in warm spice blends that can include unwanted additions, so making these at home puts you in full control of every ingredient. The spice lineup here is short and intentional — just turmeric and ginger — so you get bold, complex flavor with nothing hidden in the mix. Letting them cool on the pan is a step worth not skipping, since that's when they reach their crispiest, most snackable texture. Whether you're serving them at a party or just reaching into the bowl while watching TV, these chips are genuinely hard to stop eating.
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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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