Ingredients (Serves 1)
1 cup packed carrot rounds (from about 5 small carrots or 3 large ones)
1 teaspoon high heat oil of choice (I like avocado and coconut)
1 tablespoon za’atar
for the za’atar blend:
1 tablespoon dried oregano
1 tablespoon sumac
1 tablespoon ground cumin
1 tablespoon sesame seeds
1 tablespoon sea salt
1 teaspoon ground black pepper
Preheat oven to 425 degrees.
- Using a mandoline or a knife, thinly slice the carrots, then toss with oil and za’atar until each slice is well coated.
- Lay flat without letting them touch each other on a parchment-lined baking sheet, then bake for 8 minutes.
- Remove from oven and reduce heat to 225 degrees, then return to oven and bake for an additional hour, or until crispy.
- Let cool completely to maximize crispiness. Can be stored in an air-tight container for up to 3 days.