Soy Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these oven-baked carrot rounds are the kind of snack that disappears faster than you'd expect. Coconut oil gives each chip a subtle richness while helping them crisp up beautifully in the oven, and the combination of turmeric and ginger adds a gentle, earthy heat that makes them genuinely hard to stop eating. Many packaged chips and snack foods rely on soy-based oils or additives, so making your own at home means you know exactly what's going in the bowl. The technique here is all about patience — a low oven temperature, a single layer, and that crucial five-minute rest on the pan are what take these from limp to satisfyingly crisp. A mandoline makes quick work of getting those paper-thin slices, but a sharp knife and a steady hand work just as well. These are a fantastic alternative to store-bought snacks and hold up well as a side, a party nibble, or an afternoon treat straight from the bowl.
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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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