I saw these beauties and my heart went pitter-pat! I knew I had to have them.  I took them home and cleaned them up, sliced into thin rounds, coated them in coconut oil and a mix of spices, then baked them in a hot oven for a few minutes.  I’m pleased with how they came out, but if you want to make them crunchy-crispy, they need to be sliced paper-thin before baking. (You’ll also want to shorten the oven time unless you like them burnt!) Here’s my super simple recipe: 6 carrots, washed (not peeled) and sliced into thin rounds…