Xanthan Gum Free Baked Carrot Chips
Crispy, 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 turmeric and ginger add an earthy, slightly exotic depth that makes plain potato chips feel boring by comparison. The real magic is in the technique — slicing the carrots paper-thin and baking them low and slow at 300°F coaxes out that satisfying crunch without any additives or stabilizers whatsoever. Every single ingredient here is naturally clean, so there's no label-reading stress or wondering what's lurking in a store-bought bag. Spreading the slices in a single layer is the non-negotiable step that separates truly crispy chips from sad, steamed ones, so take your time arranging them. They firm up even more as they cool, so resist the urge to eat them straight off the pan — though it's genuinely hard to wait. Whether you're snacking solo or serving them at a gathering, these little rounds punch well above their weight.
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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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