Preheat oven to 375 convection.

Slice carrots into stick strips – if using a mandolin, use the 3/16″ setting.

Pile on pan and generously season with powdered garlic, powdered ginger, cardamom and rosemary. And salt! Mix up well and spread out to one layer.

Bake 30 minutes – they’re done with they start to get browned and crispy.

Variation: Be lazy and enjoy the convenience of the bagged baby carrots. These don’t get *as* crispy, so you lose a tiny bit in the texture department BUT they are SO much easier that I go this route most often.

Variation: Season with parsley and curry seasoning.

These can also be enjoyed cold as a finger snack.