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Dehydrated carrot chips in a brown box on a wooden surface.

How to Dehydrate Carrots (Homemade Carrot Chips)

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Now that you’ve locked the flavor and color in nicely, it’s time to dehydrate your carrots and prepare them for storage. You can do this with a dehydrator or an oven. Here are the two methods.

  • Total Time: 8 hours 12 minutes
  • Yield: 24 servings 1x

Ingredients

Units Scale
  • 5 pounds carrots

Instructions

  1. Wash your carrots well and remove any soil from them.
  2. Peel the carrots and trim the tops. Cut the carrots into small slices around a ¼ inch thick.
  3. Bring a large cooking pot filled with water to a boil.
  4. Fill a large mixing bowl with cold water and some ice while you wait for the water to boil.
  5. Lower your carrots into the boiling water. Leave the carrots in the boiling water for two minutes. They should be bright orange and still crunchy.
  6. Remove the carrots from the boiling water and immerse them in the ice bath until they’re completely cool.
  7. Drain and pat the carrots dry.
  8. Turn your dehydrator on and set it up according to the user manual.
  9. Lay the carrot slices carefully onto the dehydrator sheets, making sure they’re in a single layer.
  10. Place the carrots on the sheets into the dehydrator for 6 to 8 hours.
  11. Turn the dehydrator off and allow the carrots to cool completely. Store your dehydrated carrots in an airtight container.

Notes

  1. Oven method: Blanch the carrots as per the instructions above. Preheat your oven to 125°F. Lay your carrot slices onto a baking sheet in a single layer. Place the sheet into the oven for 8 to 10 hours. Check the carrots after 6 hours and again after 8 hours to see if they’re dry. Rotate the tray if necessary. Once they’re dry, allow the carrots to cool completely. Store your dehydrated carrots in an airtight container.
  2. You can dehydrate any amount of carrots, it doesn’t have to be in 5 pound batches. If you dehydrate a larger amount, just make sure you have enough space in your oven or dehydrator; otherwise you will have to dry them in batches.
  3. Carrots should be hard and crunchy when they’re dehydrated. To test them, squeeze a piece with your fingers. It should be hard and break, not bend. If it’s soft or bendy, or you see any moisture, the carrots need to be dehydrated a little longer.
  4. You can grind the dehydrated carrots into powder to sneak them into sauces, soups, stews, and smoothies.
  5. Rehydrate dried carrots by adding 2 cups of boiling water to each cup of dehydrated carrots and allowing it to stand for 1 to 2 hours.

Nutrition

  • Serving Size:
  • Calories: 39
  • Sugar: 4.5 g
  • Sodium: 65.2 mg
  • Fat: 0.2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 9.1 g
  • Fiber: 2.6 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg