Crispy Air Fryer Carrot Chips

3–4 large carrots (peeled)
1 tbsp olive oil (or avocado oil)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika (smoked or sweet)
½ tsp salt (or to taste)
¼ tsp freshly ground black pepper
(Optional) 1–2 tbsp grated Parmesan cheese or a sprinkle of dried parsley for topping

Slice the Carrots (Crucial Step): Using a mandoline slicer or a very sharp chef’s knife, cut the carrots into thin rounds of uniform thickness (about ⅛-inch or 1–2 mm thick). Consistency in thickness ensures even crisping without burning!
Season: In a medium mixing bowl, toss the carrot slices with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until every slice is lightly coated.
Prep the Air Fryer: Preheat your air fryer to 350°F (175°C) for 3 minutes.
Air Fry: Place the carrot slices into the air fryer basket in a single layer (a slight overlap is okay, but avoid overcrowding; cook in batches if necessary). Air fry for 12 to 15 minutes, shaking the basket every 4–5 minutes to rotate the chips.
Cool & Crisp: Keep a close eye during the last 3 minutes as thin carrot chips can quickly transition from crispy to burnt. Transfer the chips to a plate lined with paper towels—they will continue to crisp up as they cool for 2–3 minutes!
Garnish & Serve: Toss with optional Parmesan cheese or extra sea salt, and enjoy warm!

Pat Dry First: If your freshly peeled/washed carrots are damp, dry them thoroughly with a paper towel before tossing with oil. Extra water creates steam instead of crispiness.
Don’t Over-Oil: Use just enough oil to coat the chips. Too much oil will make the carrot chips soggy rather than crunchy.
Storage: Best enjoyed fresh on the day they are made, as moisture in the air will soften them over time.