Seeds Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each thin slice a satisfying crispness, while turmeric and ginger add a subtle, earthy heat that makes them feel far more interesting than anything out of a bag. The ingredient list is refreshingly short — just carrots, oil, and a few pantry spices — so there's nothing hidden to worry about, making this a genuinely clean snack option. The key is slicing the carrots paper-thin and giving each piece its own space on the pan; crowding is the enemy of crunch. A low, slow oven does the heavy lifting, and that final rest on the pan is where the magic happens as the chips firm up into proper crispy bites. They're great on their own, alongside a dip, 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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