Ingredients
Directions
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.
Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point you can marinate them for 15 minutes or prepare right away.
Lay the carrots, keeping them apart, on the baking sheet.
Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.
Remove from the oven and let cool, since they’ll get crispier as they do.
Chef's Notes
Baking alternatives
If you have an air fryer, these crisp up perfectly in an air fryer on 380 degrees Fahrenheit for about 5 minutes.
You could also cook them with medium heat on the stove top in a skillet, browning each side for 3–5 minutes each. Let cool to let the crisp.
Sugar-free
Omit the maple syrup, it’ll still be delicious!
Storage
Store in an airtight container on the countertop for up to 5 days.
Ingredients
Directions
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.
Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point you can marinate them for 15 minutes or prepare right away.
Lay the carrots, keeping them apart, on the baking sheet.
Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.
Remove from the oven and let cool, since they’ll get crispier as they do.
