Peel the carrots, then slice them crosswise in half.

Use a slicer to make lengthwise, thin slices of carrot, no more than 1/16 inch thick.

Heat the oil in a deep pot or deep fryer to 350°F.

Drop a handful of carrot slices at a time into the hot oil.

Fry the carrots for 10 to 15 seconds or until they turn a dark brown.

Remove the carrots from the oil.

Drain and cool the carrots on paper towels, then put them in a large shallow bowl.

Serve with ketchup, barbecue sauce, or your choice of dipping sauces.

*This recipe tastes great with my white cheddar dipping sauce or the cajun mayonnaise dipping sauce recipes found in my profile.*