- Canola oil
- Olive oil
- 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.
- Recipe by Jennifer Puccio, executive chef at Marlowe in San Francisco.