• Wash and peel carrots thoroughly. Trim off ends.
• Slice carrots very thinly, about 1/8 inch thick. You can use a mandoline for perfectly even slices.
• Line baking sheets with parchment paper. Arrange carrot slices in a single layer on sheets.

Dehydrate:

• If using a dehydrator: Dehydrate carrots at 125°F for 6-10 hours, checking occasionally, until completely dried and brittle.
• If using oven: Place baking sheets in oven and prop door open slightly. Dehydrate at lowest oven temperature setting (usually 150-170°F) for 6-12 hours.
• Allow dried carrots to cool completely before handling to avoid condensation.
• Working in small batches, grind cooled carrot chips into a fine powder using a high-powered blender, spice grinder, or food processor.
• Store carrot powder in an airtight container in a cool, dark place for up to 1 year.