Crispy carrot chips
From Tachlis Magazine
- 4 small carrots peeled
- Kosher salt
Preheat oven to 250°. Line 2 cookie sheets with parchment paper.
Use food processor to slice the carrots into rounds. Arrange the ? on the lined baking sheets. Sprinkle with salt.
Bake uncovered until shriveled and crispy, about 45 minutes.
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