Peanut Free Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these oven-baked carrot rounds are the kind of snack that disappears faster than you'd expect. Coconut oil gives each chip a subtle richness, while turmeric and ginger add an earthy, slightly exotic depth that makes plain potato chips feel boring by comparison. The key is slicing the carrots paper-thin — nearly translucent — so the low-and-slow oven heat draws out the moisture and creates that satisfying snap. Spreading them in a single layer is non-negotiable; any overlap and you'll end up with steamed carrot coins instead of crisps, so take the extra minute to space them out properly. A quick flip halfway through and a patient cool-down on the pan are all it takes to get that perfect crunch. Store-bought snack bags can be a minefield of shared-facility warnings, but this five-ingredient recipe keeps things clean and completely in your control. They're great on their own, but also hold up beautifully alongside dips or crumbled over a salad for a little extra texture.
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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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