Two or Three large carrots sliced very thin... the more even each slice, the better.
1 teaspoon of olive oil
If you lay the carrot slices out in single layer, sprinkle them with salt and let them sit for several minutes they should dry out a little in order to crisp up better.
Then toss the slices in olive oil (I used grapeseed oil), lay the slices in a single layer on parchment paper or a silpat (I sprinkled them with a tiny bit more salt) and bake at 375F for about 20 minutes. You'll need to watch them at the end to make sure they crisp up but don't burn.
The carrots shrink up a lot. Mine didn't all totally crisp but my slices were pretty uneven. Still they are very yummy. They actually taste a good deal like a potato chip. I will certainly be making these again, although it's a pretty labor intensive little treat cutting all those thin carrot slices.