Candied Carrot Chips

1. 1

   Bring maple syrup to a simmer in a saucepan over medium heat.

2. 2

   Working in four batches, add carrot rounds to pan, and submerge to coat with syrup.

3. 3

   Cook until edges curl and centers are slightly translucent, about 2 minutes.

4. 4

   Using a slotted spoon, transfer to a sheet of parchment paper, and flatten with a spatula.

5. 5

   Let cool completely.

6. 6

   Carrot chips can be stored up to 3 days at room temperature in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.