Everyone will love these crispy carrot chips with pomegranate ketchup. This is an excellent quick and easy side dish for any night of the week.
Using a vegetable peeler, cut thick carrot ribbons (press down a bit harder to get thick ribbons).
Heat oil to 360°F. Fry carrot ribbons, a few at a time, until crispy and lightly browned (they will continue to crisp up once they cool down). Sprinkle with salt.
Stir ingredients together.
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