Dive! Carrot Chips

[Guest guest]

Yet another GFCF recipe from Todd Wilbur's Top Secret

Restaurant Recipes. Not phenol free, by any means,

but GFCF when you use your choice of oil for frying.

Dive! Carrot Chips

6 carrots

4 to 6 cups oil

Peel carrots. Cut them in half with a diagonal cut

through the middle. You should now have 12 halves.

Use a slicer to make lengthwise thin slices of carrot,

no more than 1/16 inch thick. Heat the oil in a deep

pot or deep fryer to 350 degrees. Drop a handful of

slices at a time into the hot oil. Fry for 10 to 15

seconds or until they turn a dark brown. Remove from

oil, drain and cool on paper towels. You can serve

these with ketchup, BBQ sauce, or any other dip.

Cajun Mayonnaise Dipping Sauce

1/2 C mayo

1 t. lemon juice

1/4 t. cayenne pepper

1/8 t. garlic powder

1/8 t. onion powder

1/8 t. ground black pepper

1/8 t. paprika

1/8 t. dried thyme

dash salt

pinch dried oregano

Combine all ingredients in a small bowl and

refrigerate several hours or overnight before serving.

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