2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil (maybe less) 1/4 plus 1/8 teaspoon kosher salt Freshly ground black pepper
Heat the oven to 350°F and put rack in the center of the oven.
Holding the stem end, shave the carrots lengthwise into thin strips using a potato peeler.
Place the carrot strips in a medium bowl, add the oil a little at a time and mix just until the carrots are coated
Add salt and pepper to taste and toss with your hands.
Place the strips in a single layer on baking sheet—the strips can be touching but should not overlap.
Bake for 6 minutes, then turn the pan around.
Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more.
Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish.
Store in an airtight container for up to 5 days.
Recipe by: ChowHound