2 sprigs rosemary
1 tbsp olive oil
1 clove garlic, crushed
Slice the carrots thinly, preferably using a mandoline, at a slight angle so that they are longer.
Preheat the oven to 180C/350F.
Mix the olive oil and crushed garlic together in a little bowl.
Place a piece of parchment/baking paper on a baking tray and brush some of the oil all over the top of it, covering the entire base.
Place the carrots onto the baking tray (you may need to do this in multiple batches or on more than one tray). Cut one of the rosemary sprigs into tiny bits and dust all over the carrots and finally sprinkle on the sea salt.
Place the baking tray into the oven and bake for 15-20minutes. You will need to keep an eye on the carrots close to the end as they can burn quickly. You want them to be crispy!