55 minutes to 1 hour 5 minutes
- Preheat oven to 400 F. Wash carrots and peel if desired. Using a Y-shaped vegetable peeler or mandoline, slice carrots on the diagonal to create long, thin slices. In a large bowl, toss with oil, salt, and pepper.
- Line 2 baking sheets with silicone baking mat, or foil. Place carrot slices in a single layer on the baking sheets. Bake 12 minutes. Remove sheets from oven, turn oven to 300 F, and flip over and rotate the carrots on the sheets. Return to oven and bake until dry and crisp, around 30 to 40 minutes, checking after 10 minutes to make sure that the edges of the carrots are not being burned. Cool sheets on wire racks. Store chips in airtight container for up to 5 days.