For the carrot chips, first peel the carrots and cut into thin strips with a peeler or vegetable slicer. Salt, let stand for 5-10 minutes and then rinse with cold water. Dry well.
In a saucepan, heat the oil (do a cooking spoon test). Deep fry the carrots in small portions until crispy. Place on a plate with paper towels to drain and immediately salt the carrot chips.
You can find the video here.
Preparation Tip:
If you would like more variety with the carrot chips, you can also use the recipe for parsley roots and yellow beets.