Crispy carrot chips

From Tachlis Magazine


  1. 4 small carrots peeled
  2. Kosher salt


  1. Preheat oven to 250°. Line 2 cookie sheets with parchment paper.

  2. Use food processor to slice the carrots into rounds. Arrange the ? on the lined baking sheets. Sprinkle with salt.

  3. Bake uncovered until shriveled and crispy, about 45 minutes.

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