Pistachio 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 lightly crisp chip with an earthy, subtly exotic flavor. The slow bake at 300°F is the real secret — it draws out moisture gently so the chips firm up without burning, and that final cool-down on the pan takes them from good to genuinely snappy. For anyone navigating tree nut allergies or sensitivities, packaged snack foods can be a minefield of shared-facility warnings, but every ingredient here is straightforward and easy to verify. There are no hidden oils, no mystery seasonings, and no cross-contact concerns lurking in a bag of store-bought chips. These are just real vegetables, a handful of pantry spices, and a little patience — and the payoff is a vibrant, satisfying crunch you can feel good about sharing with anyone at the table.
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!