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.

  1. Using a mandoline or a knife, thinly slice the carrots, then toss with oil and za’atar until each slice is well coated.
  2. Lay flat without letting them touch each other on a parchment-lined baking sheet, then bake for 8 minutes.
  3. Remove from oven and reduce heat to 225 degrees, then return to oven and bake for an additional hour, or until crispy.
  4. Let cool completely to maximize crispiness. Can be stored in an air-tight container for up to 3 days.