Rating5/5 (from 3 ratings)5
Yieldabout a 1/2 gallon or more bag full...
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 slighlty). 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!
Myrawlife's ThoughtsBy myrawlife
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!
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