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Carrot Chips

Carrot Chips

Ingredients

  • Carrots
  • Canola oil
  • Olive oil

Directions

  1. Slice carrots very thin, or use a peeler to make strips. Deep-fry at 300 degrees or toss with a 3:1 blend of canola oil and olive oil and bake at 350 degrees until crispy, about 15 minutes. Sprinkle on a creamy soup for a hit of crunch.

Note

  • Recipe by Jennifer Puccio, executive chef at Marlowe in San Francisco.

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