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Carrot Chips
September 22, 2016

I tried many iterations of this recipe because I really wanted it to work and it didn't. I used paper towels to remove moisture, tried thick and thin slices with my mandolin. It always came out awful. You have to be VERY light on the salt. The bigger issue was that the carrots wouldn't crisp. If the carrots were thicker slices (Im talking 1/8 of an inch) they would just stay moist and bendy (even if baked for 4x the time in recipe). If they were thin, they would STILL either stay moist, or burn. Sometimes the ends would burn and the middle would stay moist and bendy. Also the texture was super rubbery.

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