Herbed Carrot Chips - Septree

Herbed Carrot Chips

Prep Time: 15 to 30 minutes

Drying Temp: 135° to 145°F

Drying Time: 4 to 6 hours

Yield: 8 servings


  • 3 to 4 large carrots (1 1/2 to 1 3/4 pounds)

  • 2 to 3 tablespoons Ranch Dressing Seasoning Mix or seasoning of your choice such as dried oregano, Italian herbs, salt, and pepper

  • Olive oil, lemon juice, or water, as needed


  1. Cut off the green carrot tops if present. Wash the carrots. Peel if desired. Cut the carrots crosswise into thin coins or diagonally into 1/8-inch-thick slices. Steam-blanch in a shallow layer (1 to 2 inches) over boiling water about 1 minute for thin chips. Pat dry.
  2. Toss the carrot slices with the seasoning to taste until well coated. If the slices are very dry, use a drizzle of the oil to help the seasonings stick. A small amount of oil can also help make the vegetables crisp, but don't overdo it.
  3. Arrange the slices on the drying trays in a single layer without overlapping. Dry until crisp, at 135° to 145°F for 4 to 6 hours. Raw carrots will take longer to dry than blanched.


STORAGE: Up to 1 year at room temperature in an airtight container.

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