Carrot Chips

These lightweight carrot chips are playful, airy, and addicting. They are great for topping cakes, salads, and even mashed potatoes. Fun fact: you can follow the same method for parsnips, sweet potato, and beets. Snack-tastic!

Course Snack, Toppings

Cuisine American

Keyword cake topper, Carrot chips, Carrot crisps, salad toppings, snack

Prep Time 10

Cook Time 3

Total Time 3 10

Servings cups

Calories 72kcal

Author Bite Me Industries

Ingredients

1 lb carrots 5-6 large carrots, peeled
⅛ c castor sugar
1 teaspoon ground ginger

US Customary - Metric

Instructions

Pre-heat oven to 200°F/150°C
Removing the outer skin of the carrots, peel carrots in long thin strips down to the root core, leaving the core. See notes on uses for core leftovers.
Arrange the carrots that have been peeled into long thin strips onto a paper-lined baking sheet. Sprinkle with the combined ginger and sugar. I like to sprinkle, toss, and sprinkle, toss, three times.
Bake for 2-3hrs hours on 200°F/150°C or until dry, preferably with a fan if you have convection. Carefully toss every 30 minutes to and hour, or 3 to 4 times during the dehydration process.
Plan for it to take up to five hours if you do not have a fan. Carrots will be paper thin, and feather weight crispy. Set aside to cool until ready to use.

Notes

Make sure your peels are the same thickness by applying even, consistent pressure while using your vegetable peeler. Peels can be different lengths and shapes, as long as they are the same thickness.
Peels can overlap and do not need to be flat and perfectly straight, they will curl up and form different shapes while dehydrating in the baking process.
Feel free to use two pans for quicker drying. I like a single pan for longer drying to allow the carrot peels to interlink in creative shapes.
Storage: carefully transfer the fragile carrots to an airtight container that is roomy enough to protect the shapes from breaking.

Nutrition