Diane Levy
INGREDIENTS
2 large carrots (or 3 medium)
1/2 teaspoon olive oil (or melted coconut oil)
1/8 teaspoon sea salt
DIRECTIONS
- Preheat oven to 350°F.
- Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they’re too thick, they’ll be soft instead of crunchy.
- Place the carrot slices in a bowl, and toss with olive oil and salt.
- Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
- Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.
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