Carrot And Beet Chips

• 3 very large carrots, at least 1 1/2 inches in diameter, peeled and cut into 4-in. lengths
• 3 beets (golden, red, or both), about 5 oz. each, trimmed and peeled
• Extra-virgin olive oil or canola oil
• 1 1/2 to 2 tsp. fine sea salt

1. Slice carrots paper-thin lengthwise using a mandoline or other hand-held slicer. Thinly slice beets, slicing any red beets last so they don't stain the others.
2. Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat to 375u0b0 on a deep-frying thermometer.
3. Fry carrot chips, then beet chips, in small batches until crisp, 1 to 2 minutes. Transfer to paper towels to drain. Return oil to 375u0b0 before frying each new batch.
4. Sprinkle chips with salt while hot.
5. Make ahead: Up to 2 days, stored airtight at room temperature. To recrisp, reheat 10 minutes in a 250u0b0 oven and let cool.
6. Note: Nutritional analysis is per 1/4 cup carrots.
7. Per 1/4 Cup Beets: 50 cal., 62% (31 cal.) from fat; 76 g protein; 6 g fat (51 g sat.); 5 g carbo (3 g fiber); 403 mg sodium; 0 mg chol.

carrots, beets, extravirgin olive oil, salt

Taken from www.myrecipes.com/recipe/carrot-beet-chips (may not work)