Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Wash and peel the carrots. Slice them thinly, about 1/16 to 1/8 inch thick. Uniform thickness is key for even baking, so use a mandoline slicer if you have one for best results.2-3 large carrots
- If using, place the sliced carrots in a bowl and lightly toss them with the melted coconut oil until they are just coated. This step is optional but adds a little extra benefit for their coat.2-3 large carrots, 1 tablespoon coconut oil
- Spread the carrot slices in a single layer on a baking sheet lined with parchment paper. Ensure the slices are not overlapping to allow for proper dehydration and crisping.2-3 large carrots
- Bake for 20-30 minutes, flipping the slices halfway through. The exact time will depend on the thickness of your slices and your oven. You're looking for them to be slightly shrunken, pliable, and beginning to crisp up around the edges. They will continue to crisp as they cool.2-3 large carrots
- Remove the baking sheet from the oven and let the carrot chips cool completely on the sheet. They will become wonderfully crunchy as they reach room temperature.
Notes
Store in an airtight container at room temperature for up to 1 week. Freeze for up to 2-3 months.
