Fried Carrot Chips

1. Preheat a fryer to 350°F. Peel the carrots and reserve the peels for other recipes. 
2. Using a mandoline, shave the carrots lengthwise 1/16” thick. (Jumbo carrots create the widest surface area and the biggest chips.) 
3. Fry the carrot chips with the baskets removed, turning with a spider (1-2 minutes). 
4. Remove the chips, allowing the excess oil to drip away, and transfer to a half-size sheet tray lined with paper towel. 
5. Liberally season with the dukkah. 
6. To plate, nest a mound of carrot chips in the center of a serving plate. Using a squeeze bottle, drizzle the yogurt ranch over the chips. 
7. Garnish with dill.

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