Vegan Carrot Chips with Creamy Green Goddess Dipping Sauce

For the Carrot Chips: Take 2 pounds of organic carrots and slice them in a diagonal pattern. Place the sliced carrots on baking sheets lined with tin foil and spray with organic avocado oil. Then, drizzle more avocado oil on top of the carrots and season them with rosemary and organic garlic powder. Bake in the oven at 350°F (175°C) for 45 minutes. Remove the carrots from the oven and let them cool on a piece of wax paper. Lightly season with pink Himalayan salt and garnish with dried parsley.

For the Dipping Sauce: Combine 1 tablespoon of @sprouts green goddess dressing, 2 tablespoons of @followyourheart vegan mayonnaise, and 1 tablespoon of organic dried chives in a bowl. Mix thoroughly until well combined. Serve the carrot chips with the creamy green goddess dipping sauce and enjoy!