Carrot Chips

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Position one oven rack in the upper third and another in the lower third of the oven. (2 minutes)

Recipe View Using a vegetable peeler, carefully peel the carrots into thin, ribbon-like strips. Transfer the carrot ribbons to a large bowl. (5 minutes)

Recipe View Drizzle the extra-virgin olive oil over the carrot strips. Gently toss to ensure an even coating. Sprinkle the sea salt over the carrots and toss again to distribute evenly. (3 minutes)

Recipe View Arrange the carrot strips in a single layer on two baking sheets lined with parchment paper, ensuring minimal overlap for optimal crisping. (5 minutes)

Recipe View Place one baking sheet on the upper rack and the other on the lower rack of the preheated oven. Bake for 6 minutes, then carefully switch the position of the baking sheets. Continue baking for another 6 minutes, or until the carrot chips are golden brown and crispy. Keep a close eye on them to prevent burning, as baking times may vary depending on the thickness of the slices and your oven. (12 minutes)

Recipe View Remove the baking sheets from the oven and let the carrot chips cool completely on the baking sheets. As they cool, they will crisp up further. Once cooled, transfer the carrot chips to a serving bowl and enjoy immediately. (10 minutes)