Wheat 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 satisfying crisp, while turmeric and ginger add a subtle, earthy heat that makes them genuinely hard to stop eating. The entire ingredient list is naturally free of wheat and gluten, so there's no swapping or substituting needed — just real, whole-food ingredients doing exactly what they should. Store-bought chips can be a minefield of hidden starches and shared-facility warnings, but making your own means you know exactly what's in the bag. The mandoline technique is the real secret here: slicing the carrots paper-thin ensures they bake up dry and crispy rather than soft and chewy. Letting them cool on the pan is a small but important step — they firm up beautifully as they rest, so patience pays off. Serve them as an afternoon snack, a party appetizer, or a crunchy side that genuinely surprises people when you tell them it's just carrots.
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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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