Prep the carrots: Wash and peel if you prefer. Trim the ends. Slice into thin coins, about 1/8 inch thick. For long “chip” shapes, slice on a diagonal. Thinner slices get crispier.

Pat dry: Blot the slices with a clean towel. Removing surface moisture helps them crisp.

Season: In a bowl, toss carrots with oil, salt, pepper, garlic powder, and smoked paprika if using. Coat evenly without drenching.

Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. A hot basket helps prevent sticking.

Arrange: Spread carrot slices in a single layer in the basket. Do not overcrowd. Work in batches if needed.

Air fry: Cook for 6 minutes. Shake the basket or flip slices, then cook 4–6 minutes more. Look for browned edges and a slight bend in the middle.

Adjust for crispiness: If you want them crisper, add 1–2 minutes. Watch closely—carrots can go from perfect to too dark quickly.

Finish and season: Transfer to a plate. Sprinkle with a little extra salt or a hit of lemon while warm.

Cool slightly: Let chips sit for 3–5 minutes. They crisp up more as they cool.