Using a vegetable peeler, peel the carrot to create long flat pieces and place into a large bowl. Toss carrots with olive oil, salt, and pepper.
Lay out flat on a baking sheet covered with parchment paper. Bake for 6 minutes on the rack closet to the heat source and then move to a lower rack for 6-8 additional minutes until crispy but not burnt. Let cool for at least 3 minutes.