Seed Oil Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Coconut oil does all the heavy lifting here, giving each thin round a satisfying crisp without a drop of canola, sunflower, or any other refined vegetable oil in sight. That swap matters more than it might seem — most store-bought chips and even plenty of homemade recipes default to seed oils, so having a clean alternative you can make at home is genuinely useful. The turmeric and ginger add an earthy, subtly exotic warmth that makes these feel way more interesting than a plain salted chip. Slicing the carrots paper-thin and keeping them in a single layer on the baking sheet is the real trick to getting that satisfying crunch rather than a chewy, limp result. A low, slow oven does the rest, pulling out the carrots' natural sweetness while the edges turn lightly golden. Let them cool on the pan and they'll crisp up even more — if you can wait that long.
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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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