Curly carrot fries

Matched with a juicy roast, these fun vegie chips are a crunchier, more delicious way to get some of your five-a-day.

Using a spiral slicer, cut carrot into long thin noodle shapes. Cut into shorter lengths. Pat dry with paper towel to remove any excess moisture.
Pour oil into a large deep frying pan. Heat over medium-high heat.
Cook carrot, in 2 batches, for 4 to 5 minutes or until golden and crisp (see Notes). Transfer to a baking tray lined with paper towel. Sprinkle with rosemary, sea salt and cracked pepper. Toss to coat. Serve.

Source

4 carrots, peeled

1 litre vegetable oil, for deep-frying

2 tsp fresh rosemary leaves, chopped

2 tsp sea salt

1/2 tsp black pepper, cracked

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