we can’t stop with the dehydrator snacks lately! Ever since we moved our Excalibur dehydrator into the office it’s been watermelon jerky this and Brussels sprout nachos that. It may be our best office kitchen hack yet.
These ranch-like herbal carrot chips are our latest fave. First we made long spindly carrot sticks worthy of cheese plate status, then we made carrot ‘croutons’ that are perfect for piling on to hummus, guacamole and just about any other dip or sauce. Here’s how to make them yourself…
How To Make Dehydrated Carrot Chips
1 bunch carrots (we used rainbow carrots)
1 lemon, halved
2 Tbsp seasoning (see below)
for the seasoning:
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp onion granules
1 tsp dried dill
1 tsp dried chives
1/2 tsp freshly cracked black pepper
1/2 tsp Himalayan pink salt
Slice off the tops. Wash and dry carrots. Use a mandolin or vegetable peeler to slice carrots into long, thin ribbons.
(For hummus topping, slice into small rounds – rather than ribbons – using the mandolin)
Add carrots to bowl and top with ranch seasoning. Depending on how dry your carrots are, you might need some lemon juice to get the seasoning to stick.
Spread slices out on dehydrator trays making sure they don’t touch. Dehydrate at 115 F for 10 to 12 hours. Allow to cool completely. Enjoy!
How We Use Them:
Sprinkle them across hummus; plate them next to the other chips at a party; add them to a veggie wrap; toss them into a salad; grind them up and drizzle the dust across everything…
Got a dehydrator? Get to playing with these amazing fruit and veggie recipes!