I got this dressing from the raw restaurant in Seattle called Chaco Canyon. It had garlic in it and my husband is allergic so I made this garlic-free version for him. I love the tang of the vinegar and mint.
Light, crispy carrot chips that can be served with your favorite dip or salsa, or just plain. The recipe was inspired by a very similar recipe for corn chips from Frederic Patenaude. Simple to make and very yummy!