Carrot Chips

Instructions

1. Prepare the carrots
   Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Using a mandoline slicer or very sharp knife, slice the carrots into thin, even slices, approximately 1/16 inch (1.5mm) thick. Try to keep the thickness consistent for even cooking.
2. Season the carrot slices
   Place the carrot slices in a large bowl. Add olive oil and toss to coat evenly. In a small bowl, mix together salt, pepper, garlic powder, paprika, and cumin (if using). Sprinkle the seasoning mixture over the oiled carrots and toss gently until all slices are evenly coated.
3. Arrange and bake
   Arrange the seasoned carrot slices in a single layer on the prepared baking sheets, making sure they don't overlap. This ensures they'll crisp up properly. Place in the preheated oven and bake for 15-20 minutes, until the edges start to curl up and turn golden brown.
4. Check and flip
   After about 10 minutes, check on the chips and flip any that are browning too quickly. Rotate the baking sheets for even cooking. Continue baking for another 5-10 minutes, watching carefully as they can burn quickly.
5. Cool and season
   Remove from the oven and let the chips cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool. If using fresh herbs like rosemary or thyme, sprinkle them over the chips while still warm.
6. Serve
   Transfer the carrot chips to a serving bowl, garnish with fresh parsley if desired, and serve immediately. For best results and maximum crispness, enjoy them the same day they are made.