Instructions

1. Peel the skin off the carrots with a vegetable peeler and trim off the stem end. Cut the carrots into 1/4-inch slices. The thinner the slices, the more quickly the carrots dehydrate.

2. Bring a pot of water to a full boil over high heat. Add the sliced carrots to the water and bring it back to a boil. Boil the carrots for 3 ½ minutes, then transfer them to a bowl of ice water so they cool quickly.

3. Drain and dry the carrot slices. Line a baking pan with parchment paper to prevent sticking. Spread the slices out in a single layer so they aren't touching one another.

4. Heat the oven to the lowest temperature and arrange the racks so there is 3 inches of space below and above each rack. Place the carrots in the oven and leave the door cracked to provide airflow. Monitor the temperature with a thermometer during drying, and place a fan near the slightly open door to help cool the oven if the temperature rises above 145 degrees Fahrenheit.

5. Flip the carrots over halfway through the drying time. Carrots are fully dehydrated when they become hard and brittle, which can take 12 hours or longer in the oven.

6. Remove the carrots from the oven and allow them to cool completely. Store them in an airtight container until you are ready to use them.