|Damn you, early-setting sun! Craptastic nighttime photo.|
This time I used a gigantoid carrot from our garden, along with kale from our garden and the garden of a friend's.
I doubled the recipe and spread it out on two baking sheets. Then I baked the chips at 275* F, flipping them every 20 minutes until they were crisp. Next time I will decrease the amount of liquid in the recipe to speed up this process.