Carrot Chips

Light, crispy carrot chips that can be served with your favorite dip or salsa, or just plain. The recipe was inspired by a very similar recipe for corn chips from Frederic Patenaude. Simple to make and very yummy!

4 cup raw carrots, finely chopped or shredded
½ cup flax seed, ground
¼ cup hemp seed
1 teaspoon sea salt
½ cup purified water, (It may require a little more)

Grind carrots in food processor to a smooth pulp consistency. Remove pulp and transfer to a mixing bowl. Add remaining ingredients and mix very well. (You may need to increase the water content slightly). Spread mixture onto teflex about 1/4” thick or so. You want them to be thin enough to be crispy, but thick enough to hold their shape once dehydrated. Dehydrate for approximately 8-12 hours or more, depending upon desired texture of chip. Enjoy!


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