Carrot Chips recipe


  • Peanut or canola for frying
  • 8 carrots, peeled and thinly sliced
  • 1 tablespoon cornstarch
  • Salt

Cooking Instructions

Fill a large, heavy saucepan halfway with oil. Over high heat, bring the oil to 350 F to 365 F.

Toss the carrot slices with corn starch. Working in batches, fry until golden and crisp, about 3 minutes. Remove with a slotted spoon to drain on paper towels.

Sprinkle liberally with salt and serve.

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