Walnut Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. A mandoline gets the slices paper-thin so they bake up genuinely crisp rather than chewy, while coconut oil gives each chip a subtle richness that pairs beautifully with the earthy turmeric and bright ginger. The ingredient list is refreshingly short — just carrots, a little fat, and a handful of spices — so there's no hunting labels for hidden nut-based oils or worrying about cross-contact from shared processing facilities. Spreading the slices in a single layer is the real secret here; any overlap and you lose that satisfying crunch. The low-and-slow oven temperature does the heavy lifting, drawing out moisture gradually so the edges turn lightly golden without burning. Let them cool on the pan and they'll crisp up even more, making it nearly impossible not to snack straight from the baking sheet.
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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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