Dried carrot chips are a fun way to use up or extend the shelf life of carrots. Eat them as a snack, crumbled over soup, or as a side. With only one ingredient, these couldn’t be easier. Plus, their twisty shape makes them fun to eat—they look like flames coming out of the jar!
Feel free to add salt, spices, or sugar to these but I think they’re great plain. The sweetness of the carrots is concentrated during the drying process and each piece packs a lot of carrot flavor despite being so small.
Carrot strips made with a vegetable peelerLay each strip flat without overlappingMake sure to open the oven door to let steam out!
Wash and dry your carrot(s). Peel off the skin if desired.
Using a vegetable peeler, start peeling strips down the carrot’s length, making thin strips.
If using, sprinkle salt/spices over the strips and gently mix to distribute.
Lay the strips on a parchment-lined or greased baking sheet, or a roasting rack, trying to make them as flat as possible without overlapping.
Bake at 150°C/300 °F for 10 minutes. When you see a moisture accumulating on the oven door, open the door a bit to let the steam out (be careful, it’s hot!).
After 10 minutes, check to see if the carrot strips are crispy. If not, rotate the rack, flip over and pieces that look stuck to the pan, and bake for an additional 5-10 minutes. Watch them carefully as they can burn easily!
Once they are all dry and crisped up, let the carrot strips cool.
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