Whole 30 Baked Carrot Chips
Crunchy, golden, and kissed with warm spice, these oven-baked carrot rounds are the kind of snack that disappears fast. Coconut oil gives each chip a subtle richness while helping the edges crisp up beautifully in the oven, and the combination of turmeric and ginger adds a fragrant, earthy depth that makes plain carrot chips feel genuinely exciting. The low-and-slow bake at 300°F is the real secret here — it draws out moisture gradually so you get that satisfying snap without burning the thin slices. Store-bought chip alternatives can be a minefield of off-plan oils, added sugars, and mystery seasonings, so making your own means you know exactly what's going in. Every ingredient in this recipe — carrots, coconut oil, turmeric, ginger, sea salt — is completely compliant, with zero workarounds needed. Just be patient in those final minutes of baking and let them cool fully on the pan, because they firm up even more as they rest.
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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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