5) Peel the skin off your carrot, and then use extra pressure on the the peeler to slowly slice the meat of the carrot into thin, bacon-like strips.
6) To remove any vitamins, minerals, and/or lingering taste of carrot, deep-fry in 375-degree canola oil for a minute and a half. Batch size: the thin-sliced flesh of one very large carrot.
7) Blot gently with paper towel.
8) Sprinkle with truffled salt.
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