Amazing carrot chips. Much healthier than potatoes and just as delicious. Looks great for hosting and as a vegetable next to a cheese dip.
8 large carrots
1 tablespoon olive oil
1/4 teaspoon spicy paprika
Salt to taste
Preheat the oven to 220 degrees Celsius and line a large baking pan with baking paper.
Peel the carrots, and with the peeler or a special slicer cut into very thin slices.
Add the paprika and salt and mix well.
Spread the carrots on the pan in a thin layer and bake for 15 minutes. Turn over and continue baking for another 10-15 minutes until the carrot is crispy.
If the baking pan is too small and the carrot layer is too thick, spread the carrots on 2-3 pans and cook on turbo mode.
You can eat it alone or serve with any dip.