These baked chips work nicely as a lunch box snack, crumbled onto salads for crunch, or with a sandwich instead of potato chips. Use any color carrot you have on hand. The color will darken significantly after baking.
- 1 bunch organic carrots
- LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. pepper
Trim the ends and peel the carrots. Working with a mandolin or sharp vegetable peeler, slice the carrots into long thin strips. (You will not be able to use the whole carrot, reserve any leftovers for future use)
Preheat oven to 400˚F. Arrange the oven racks to the top and bottom middle of the oven.
In a large bowl, generously drizzle the sliced carrots with extra virgin olive oil. Toss to coat well, then dust with salt and pepper to taste.
Arrange the carrots in a single layer on parchment lined baking sheets. Bake 14 – 16 minutes, flipping the carrots halfway through and rotating the baking sheets to the other rack. If the carrots appear dry, drizzle with additional oil. When done, the carrots should be crispy, but not burnt. Taste several times during cooking so as to not overcook.
Dust with salt and pepper and serve either hot or at room temperature.