These Carrot Chips are thinly sliced and dehydrated until crispy. They offer a satisfying crunch similar to potato chips, but with more nutritional benefits.
Author:Amanda MacArthur
Prep Time:10m
Cook Time:6-10 hours
Total Time:6-10 hours
Yield:varies
Category:Appetizers
Ingredients
Wide carrots (Red Giant varietals are great)
Instructions
Wash & peel/scour carrots. (Alternatively, you can also blanch them for 2 minutes first)
Use a mandolin to make thin, uniform slices (or the potato cutter above, but it’s harder to make uniform slices that way). You can do them in rounds, or even slice them the long way for bigger chips.
Spread carrots on your dehydrator trays and dry at 125°F for 6 to 10 hours or until dry and crispy.
Once cool, store in an air-tight bag or container.
