| Large Carrots | 2 lbs | |
| E.V. Olive Oil | 1/4 cup | |
| Salt | 1 tbsp. | |
| Cumin | 1 teaspoon | |
| Cinnamon | 1 teaspoon |
Prepare carrots: trim tops and peel.
Line several baking sheets with parchment paper.
Preheat oven to 420 degrees F.
Slice carrots thin and on an angle to create an elongated chip shape. (mandolin slicers help)
Toss carrot slices in oil, salt, cumin, cinnamon.
Lay out on baking sheets in a single layer.
Bake for 13-20 mins until the edges start to curl and crisp.
Flip chips over and bake another 5-10 minutes to crisp the bottoms.
Once cool, store in an airtight container for up to 2 weeks.
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