Garnish: Crisp Carrot Ribbons

I use these crisp carrot ribbons are used as a garnish for fish. Sometimes you want to give a simple dish a little 'oomph' to make it look special. (Note that I didn't suggest actually doing something that requires a lot of work to look special...) To use them as chips, you'll need to multiply the recipe several times.

INGREDIENTS
2 carrots, medium, peeled
1 cup peanut oil, or canola oil (needs a light oil since they cook quickly)
Cook: 5 Min (cooking time)

PREPARATION
Use a swivel peeler to shave the carrots into long thin strips.
Heat the oil in a saute pan over medium high heat until it reaches 300 degrees F on a deep-fat thermometer.
Fry the carrots in small batches until just golden brown--this takes just a few seconds; do not overcook.
Using a slotted spatula, transfer to paper towels to drain. Make these right before serving, they are best when warm.