Baked Carrots with Parmesan

Peel the carrots and cut them into diagonal slices about 1 cm thick. Put them into a pot, add water, and cook until tender, about 20 minutes. Let them cool slightly, meanwhile preheat the oven to 220 °C and line a baking sheet with parchment paper.

Add oil, salt, and pepper to the baking sheet, add the carrots, and coat them thoroughly in the mixture.

Using a glass or a small bowl with a flat bottom, flatten each piece of carrot into a thin disc; the thinner they are, the crispier they will be.