2 large carrots (at least 1 inch in diameter), peeled
1 1/2 tsp olive oil
1/4 plus 1/8 tsp kosher salt
Freshly ground black pepper
½ tsp ground ginger
½ tsp ground coriander
½ tsp smoked paprika
Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, pepper and spices to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap.
Bake for 6 minutes then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes