Dehydrated Carrots Made Into Colorful Vegetable Chips

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Use your oven to transform fresh vegetables into a healthy and delicious snack, veggie crisps. Learn how to make dehydrated vegetable chips out of your favorite vegetables including this version, made out of two simple ingredients: dehydrated carrots & ground ginger. 

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Homemade Veggie Crisps

Have you ever tried making your own chips before? They are easy and quite addictive—to both make and eat.

Healthier Chip Options

These “chips” are baked in a low temperature oven (or a dehydrator if you have one) for a couple of hours. Until they become dry and crispy, resembling a crunchy chip.

Plus, they can be made from more that just potatoes. Dried vegetable chips can be made out of many different vegetables—including beets, kale, parsnip, zucchini and even carrots.  

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How to Make Veggie Chips

Already rethinking the vegetables on your salad plate, wondering how to enjoy them as a healthy snack food? Here’s how to turn your favorite vegetable into a crunchy chip.

Prepare the Produce

Start by removing any parts you do not want to turn into chips, such as the stalks from kale or leaves from a carrot bunch. You can repurpose them into homemade vegetable stock or carrot top pesto. Wash and dry the usable produce portion.

Cut into smaller pieces

Most vegetables will dehydrate better if they are cut into smaller pieces. This helps remove the water from inside the produce as well as improve the size of the final product.

The size and shape you choose will vary depending on the vegetable you are dehydrating. Produce can be sliced into rounds, julienne or peeled into stripes with basic kitchen tools. For a fun presentation, use a mandoline to cut fun waffle shaped chips like these Oven Baked Pesto Zucchini Chips. It is important to keep the sizes uniform, for even cooking time.

Helpful Tools

Season to Taste

Sprinkle on your favorite spices for flavor. Some favorites include: pepper, garlic powder, salt, nutritional yeast, cinnamon or even a favorite dressing or a pesto dip. Depending on the vegetables you may also want to add oil.

Dry them Out

Use a dehydrator or a low temperature oven to dry the vegetables out into chips. This will take a few hours—likely a minimum of 2 and up to 8+. It’s a good idea to do this when you can babysit the oven for a long period of time. 

Do you need to line the sheet pan?

It will depend on the recipe—including what vegetables are being dried, how they’re cut, what kind of flavors were added. But, you might want to err on the side of caution and line your sheet trays anyways. This will prevent the headache of finding out your vegetables got stuck to the sheet pan (after it’s too late!) and make cleanup easier too.

In this recipe it’s optional. These dehydrated carrot chips can be cooked directly on a baking sheet or one lined with parchment paper. The carrots get mixed a couple of times while cooking. This helps prevent any pieces from getting stuck on the bottom of the pan.

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Ingredients to make dehydrated carrots

You only need 2 ingredients to make this recipe: a bunch of carrots and ground ginger spice.

How to Dehydrate Carrots

1. Start by peeling the outer layer of the carrots & cutting off the ends. Discard these pieces. (Alternatively, you can leave the peels on. Just make sure to scrub the carrots very well.)
2. Continue to peel around the carrots, creating long ribbons. Transfer these pieces to a baking sheet.
3. Sprinkle with ground ginger. Mix to combine.
4. Bake in a 170ºF oven for 2-3 hours. Mix every 30 minutes, until all of the pieces feel like dehydrated carrots.

What kinds of carrots should you use?

Any kind of whole carrot—including different sizes & colors—can be used with this recipe. Skip the baby carrots, they’re too small to peel by hand.

Nutrition Benefits

Dehydrated carrot chips are high in vitamin A and are a good source of fiber. They are also low in calories and fat. 

How to easily (& safely) cut carrot ribbons

• lay the carrot down on a cutting board to peel on a flat surface.
• Use a Y-shaped peeler, it’s easier to maneuver around the carrots.
• If you’re cutting a lot of carrots, wear gloves to prevent turning your hands orange.
• Peel in one direction at a time.
• Work in sections and rotate the carrot – you do not need to peel the full length of the carrot in one shot. You can peel from the middle to an end.
• Remove any pieces that get stuck in the peeler as you’re using it.
• Stop peeling when you get to the center of the carrot or it gets too small to safely peel.

Enjoy these dehydrated carrots chips as a crunchy snack or sprinkle them onto other foods, like these cupcakes.

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