Preheat your oven to 450°F. Line two large, rimmed baking sheets with high-heat-resistant parchment paper.
Spread the carrot slices on paper towels to remove excess water. Transfer them to a large bowl and toss them with olive oil, salt, pepper, and garlic powder.
Spread the carrot slices in one layer on the prepared baking sheets.
Bake them until browned and crispy, for about 20 minutes.
If the carrots are not evenly sliced and some slices are still not crispy, remove the crispy ones to a plate and continue baking for about 5 more minutes to crisp up the thicker slices. Watch them closely to make sure they don’t burn.
Serve immediately, alone or with your favorite dip.
Video
Notes
I'm lazy, so I often use store-bought pre-sliced carrots. Obviously, you could simply slice the carrots yourself. The advantage of slicing them yourself is that you can slice them thinner. The store-bought ones are relatively thick.
I prefer garlic powder to fresh minced garlic because it coats the carrots more uniformly.
The best way to vary this recipe is to experiment with different seasonings. Good options include dried thyme, dried oregano, chili powder, onion powder, and ground cumin. You can add ½ teaspoon of any additional spice, but keep the cumin to ¼ teaspoon, as it's quite potent.
A sweet version: Instead of olive oil, coat the chips in melted unsalted butter or ghee and a tablespoon of maple syrup. Instead of salt, pepper, and garlic powder, use ½ teaspoon of ground cinnamon.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. To crisp them back up, arrange them in a single layer on a parchment-lined baking sheet and reheat them in a 350°F oven for about ten minutes or until heated through.