Oats 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 deeply savory, slightly earthy chip with a satisfying crunch. The slow bake at 300°F is the secret — it draws out moisture gradually so the slices firm up without burning, and that final cool-down on the pan locks in the crisp texture completely. For anyone navigating a grain-free or oat-free lifestyle, packaged snack foods can be a minefield of hidden ingredients and shared-facility warnings, so making your own chips from five clean, whole-food ingredients is a genuinely smart move. Every component here is naturally free of grains and cereals, so there's no label-reading anxiety — just real food. These are fantastic on their own, but they also hold up beautifully alongside dips or as a crunchy topping for soups and salads.
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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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