Preheat oven to 350 degrees F.
Although this recipe works with any size carrot, it's best to choose the larger of the carrots in your bunch. Try to choose similarly sized carrots so that the carrot ribbons are fairly uniform in size. Simply give the carrots a gentle scrub under water; there's no need to pre-peel.
Holding the carrot by the stem, shave off a long thin ribbon of carrot using a vegetable peeler. Try to get the peels as uniform as possible and feel free to snack on any pieces that are too small or too thin to use. Place carrot strips in a large bowl.
Gently toss with olive oil, taking care to not break the strips. Start with a teaspoon of oil and increase if needed. Place the carrots on a lightly-oiled baking sheet in a single layer. While the edges can slightly touch, they should not overlap.
Before placing in the oven, season with freshly-ground pepper and your favorite salt or seasonings. While we tend to keep it simple with salt and pepper, chopping fresh herbs like thyme and rosemary into a little salt is also nice. Some folks like to add a little heat with a sprinkle of curry powder or red pepper flakes.
BAKING - KEEP A WATCHFUL EYE:
Bake for 6 minutes before swapping your baking pans from the top to bottom racks. Bake an additional 6-8 minutes until the carrot edges barely start to turn a golden brown. While toasty edges can be delicious, the thin, delicate carrot ribbons can quickly turn from just-right to burnt, so don't stray too far from the oven in the final minutes.
TO CRISP UP THE CARROTS:
Leave the baking sheets in the oven, turn off the heat and leave the oven door ajar for about 2 minutes.
To finish crisping the carrot chips, remove from the oven and place on the counter/wire rack to cool. Carefully remove from the baking sheet and enjoy!
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