Yeast Free Baked Carrot Chips
Crunchy, golden, and warmly spiced, these baked carrot chips are the kind of snack that disappears fast. Thin-sliced carrots get tossed in melted coconut oil with turmeric and ginger, then slow-baked at a low temperature until they crisp up beautifully at the edges. The low-and-slow method is the real secret here — it draws out moisture gradually so you get a satisfying crunch without any frying. Store-bought chips and snack mixes can be a minefield when you're avoiding yeast, with hidden yeast extracts lurking in seasonings and flavor coatings. This recipe keeps things completely clean: just whole carrots, coconut oil, and a short list of pure spices with zero questionable additives. Let them cool fully on the pan before transferring, and you'll be rewarded with chips that are genuinely crisp rather than chewy. They're a brilliant alternative to crackers or packaged snacks when you want something satisfying and completely worry-free.
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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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