Prep Time: 15 to 30 minutes
Drying Temp: 135° to 145°F
Drying Time: 4 to 6 hours
Yield: 8 servings
INGREDIENTS:
-
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
PROCEDURE:
-
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.
-
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.
-
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.