I tried making carrot tuiles, based on a recipe by Charlie Trotter in his long-out-of-print Gourmet Cooking for Dummies, and it didn't work at all.
Basically you just dice carrots, boil them until very tender, strain and puree, work the mix through a sieve or tamis, and then spread it on a Silpat in rounds. Bake at 275 for 35-40 minutes, and it's supposed to come out crisp and orange.
I did this, and found that (a) the orange part is more like fruit leather than anything remotely crunchy, (b) the crunchy part is brown and doesn't taste much like carrot, and (c) contrary to my total prior experience, the things stick like h**l to the Silpat.
Somehow I doubt Trotter is full of it, but there's something missing here. Any ideas?