Preheat oven to 350°F (180°C).

Wash and peel carrots. Slice off top of carrots and cut with a mandolin to make very thin slices. (It helps to put your mandolin on close to its thinnest setting! Also, be careful using a mandolin, and be sure to wear proper safety gloves.)

Lay carrot slices on a wire baking rack on top of a baking sheet lined with parchment.

Spray carrot rounds with cooking spray and season as desired (I used garlic salt). Flip and repeat.

Bake 15-20 minutes until dry and crisp. Watch so they don’t burn!