2 pounds carrots (pick the fattest carrots you can find)
¼ cup Spirits & Spice Extra Virgin Olive Oil (we recommend Don Carlos or Italian Carolea)
1 Tbsp sea salt
Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. Using a chef's knife or mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
Place the carrot slices in a large bowl and add the oil, salt, and Love That Lebanese. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks.
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