Ingredients

　　1/2 cup pure maple syrup, preferably grade B

　　1 slender carrot, peeled and sliced into 24 very thin rounds

　　Bring maple syrup to a simmer in a saucepan over medium heat. Working in four batches, add carrot rounds to pan, and submerge to coat with syrup. Cook until edges curl and centers are slightly translucent, about 2 minutes. Using a slotted spoon, transfer to a sheet of parchment paper, and flatten with a spatula. Let cool completely. Carrot chips can be stored up to 3 days at room temperature in an airtight container.

　　Martha Stewart's Cupcakes