• 2 large carrots
  • 1 1⁄2 tsp olive oil
  • 1⁄4 tsp kosher salt Freshly ground pepper


Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
Bake for 6 minutes, then rotate the pans between the racks. 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 and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.


Calories 30
Fat 1.8g
Saturated Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 0mg
Sodium 95mg
Potassium 115mg
Carbohydrate 3.4g
Fiber 1.0g
Sugar 1.7g
Protein 0.4g

Modified from