Carrot Chips

My husband sent me a recipe for baked carrot chips that he'd found online. We tried it a couple of times, but the chips never got crispy without getting burnt. So we dusted off our deep fryer and gave our own version a try.

3 large carrots (¾ lb)
Peanut oil (or other oil appropriate for deep frying)
¼ t salt, or to taste

1. Heat oil in a deep pan or electric fryer to 400°F.
2. While oil is heating, peel each carrot into long strips from stem to root with a vegetable peeler. You will have about ½ lb strips. Set aside remaining carrot pieces for another use.
3. Deep fry carrot strips in small batches for 3-5 min, until bubbling subsides and chips turn a golden brown.
4. Remove to paper towels and sprinkle with salt. Chips will crisp as they cool.
5. Leftovers, if there are any, should be stored in an airtight container.

Nutrition Facts

Serving Size ½ oz chips Serving per Recipe 4

Amount per Serving Calories 53 Total Fat 3.5 g   Saturated Fat 0.6 g   Polyunsaturated Fat 1.1 g   Monounsaturated Fat 1.6 g Cholesterol 0 mg Sodium 185 mg Potassium 182 mg Total Carbohydrates 5.4 g   Dietary Fiber 1.6 g   Sugars 2.6 g Protein 0.5 g