Sesame Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Coconut oil gives each thin round a subtle richness, while turmeric and ginger add a bright, earthy kick that makes them feel far more interesting than anything from a bag. Store-bought chips are a minefield for anyone avoiding sesame — shared fryers, sesame oil in seasonings, and vague "spice blend" labels make it genuinely hard to snack with confidence. This recipe sidesteps all of that with a clean, five-ingredient list you can trust completely. The key is slicing the carrots paper-thin and giving every chip its own space on the pan so the oven's dry heat can work its magic rather than steaming them soft. A low-and-slow bake followed by a few minutes of cooling on the pan is what takes them from floppy to satisfyingly crisp. They're great on their own, alongside a dip, or crumbled over a salad for a little extra crunch.
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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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