Rice 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, and the result is a deeply savory, slightly earthy chip with real 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 on the pan takes them from good to genuinely crispy. Store-bought chip alternatives can be a minefield of hidden grains and starchy fillers, but this recipe keeps things completely clean with just five whole-food ingredients. The mandoline step is worth the extra minute of setup — uniform thickness means every chip bakes evenly and you avoid the frustrating mix of burnt edges and soggy centers. Turmeric gives them a gorgeous amber color and a subtle earthiness that pairs beautifully with the brightness of ginger. Whether you're snacking straight from the bowl or serving them alongside a dip, these are proof that simple ingredients and a little patience go a long way.
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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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