1 pound carrots, the thickest you can find
1 pound sweet potatoes
¼ cup olive oil
1 tablespoon sea salt
1 teaspoon ground cinnamon
Preheat the oven to 425° Fahrenheit.
Peel the sweet potatoes and cut them in half, lengthwise. Cut the tips and the ends off the carrots.
Using a mandoline on the thinnest setting or a very sharp knife, slice the vegetables as thinly as possible.
Place the vegetables into a large bowl and add the oil and spices. Toss to coat.
Lay the chips out in a single layer on baking sheets lined with parchment paper. Bake for 10-15 minutes, keeping a close eye on them, until the edges start to curl up and darken. Flip all of the chips over, and bake an additional 6-7 minutes.
Allow to cool at least 2-3 minutes or entirely before serving.