Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.

Trim the tops off the carrots and wash them. Slice the carrots paper-thin on the bias.

In a large mixing bowl, combine the sliced carrots with olive oil, sea salt, ground cumin, and ground cinnamon. Toss until coated.

Spread the seasoned carrot slices in a single layer on the lined baking sheets.

Bake for 12-15 minutes, flipping halfway through until edges start to curl and turn slightly golden.

Return the sheets to the oven and bake for an additional 5-8 minutes until deep golden brown.

Let the chips cool on the baking sheets for a few minutes before storing in an airtight container.