Dehydrated Carrot Strips

Preparation info

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By Brent Savage

Published 2010

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  • 1 carrot
  • 30 g (1 oz) maltodextrin


Place the maltodextrin and 200 ml (7 fl oz) water in a small saucepan and heat until the maltodextrin is dissolved. Allow to cool.

Peel the carrot and, using a mandolin, thinly slice lengthways. Dip the strips in the maltodextrin mixture, then place on a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 1 hour. Alternatively, place in the oven on the lowest temperature and leave until completely dry.