Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

Wash and peel the carrots. Trim off both ends and slice the carrots into thin, even rounds.

Place the carrot slices in a mixing bowl and add the olive oil. Toss gently until the slices are lightly coated.

Arrange the carrot slices in a single layer on the prepared baking sheet. Avoid overlapping them because this can prevent them from drying evenly.

Bake for approximately 40 to 45 minutes, turning the slices halfway through.

Continue baking until the carrot slices have dried out and become lightly crisp around the edges. Thicker slices may require additional time.

Remove the baking sheet from the oven and allow the carrot chips to cool completely. They will become firmer as they cool.

Once cooled, break any larger pieces into an appropriate size for your dog before serving.

Slice Thickness: The thinner and more evenly you slice the carrots, the more consistently they will dry and crisp. A mandoline can make this easier, but use it carefully.

Crispness Tip: If the chips are still soft after cooling, return them to the oven at a low temperature for another 10 to 15 minutes.

Storage: Let the carrot chips cool completely before storing them in an airtight container. For best quality, refrigerate and use within about 5 days.

Serving: Give these as an occasional treat rather than replacing your dog's regular complete and balanced food.

Common Mistake to Avoid: Avoid adding salt, garlic powder, onion powder, seasoning blends, or other flavorings. Plain carrots are all you need.

Portion Tip: Break the chips into smaller pieces for small dogs. Always supervise your dog when introducing a new crunchy treat.