I wasn't going to bother posting this because it's kind of a non-recipe (fry carrots, sprinkle with salt and you're done). But then I kept thinking about how much everyone loved these and thought it would be a real shame if I forgot they exist and never made them again. I fried them on Thanksgiving, before the turkey even went in to our fryer, and left them out in a bowl for my guests to nibble on. They were pretty much devoured by kids and adults alike. Big, big hit. I think I fried 8 or 9 large carrots (which filled a large bowl with a lot of ribbons and seemed like plenty). Next year, I'm buying the extra large bag.
canola oil or other no-taste oil (I used coconut)
salt to taste
1. Slice carrots lengthwise into thin ribbons using either a peeler or mandolin. Pat dry with paper towels.
2. Pour enough oil into a large, deep pot or deep fryer to reach a depth of a few inches (the oil will bubble and splutter a little, so be careful). Heat oil to 375° F.
3. Fry the carrot ribbons until crispy, about 3 to 4 minutes. Fry in batches if necessary (do not crowd the pot/fryer). Drain on paper towels.
4. Sprinkle with salt while still hot. Let cool slightly before serving.
|I didn't trust myself to use the mandolin |
for this job (slicing carrots lengthwise is just too
close for my comfort). So I used a peeler and pressed
down hard to get the thickest possible ribbons.
|The first ribbon is usually very thin, |
but as you go, they get thicker.
|fried and sprinkled with salt|
Obviously I did take a photo of the fried carrots
(but if I'd planned to post this, I would have
taken a better close up for you). Oh well.
|crunchy, delightful carrot chips|
(a little sweet and a little salty)