Preheat the oven to 170°C/gas mark 3. Grease three baking sheets with rapeseed oil.
Holding the stem end, shave each peeled carrot lengthwise into thin strips using a vegetable peeler. Place in a medium bowl.
Using a citrus zester, remove the orange zest, being careful not to take any white pith.
Mix the rapeseed oil, maple syrup, turmeric and orange zest in a teacup with a fork. Drizzle this mixture over the carrots, then coat the carrot strips with the oil by tossing with tongs. Place the strips in a single layer on the greased baking sheets. The strips can be touching, but they shouldn't overlap.
Bake for 10 to 12 minutes, until the edges of the carrots are just starting to turn golden brown. Leave to cool before serving.