Carrot rice crackers

Slice the peeled carrots into thin slices. Spread in a colander or something similar and let it dry under the air for 4-5 hours.

Once the carrot has faded and the surface is dried, fry it in 180°C deep-fried oil. Once it's golden brown, remove it from the oil and fry twice.

Once it's crispy, sprinkle with salt while it's hot to finish.

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- Carrots
- 150g
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- Fried oil
- Appropriate amount
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- salt
- Appropriate amount