Carrot Chips with Curry

Name: Karotten-Chips mit Curry
Total time: 8 h
Ingredients: 1000 g Karotten (geschält); 30 ml Kokosöl (geschmolzen); 15 g Currypulver; 8 g Meersalz; 5 g Kurkuma gemahlen; 2 g Cayennepfeffer; 15 g Honig

Spice MixOtherDehydratingEasy8-12 hrsN/AN/AN/A

Spicy carrot chips with an aromatic curry seasoning, gently processed into crispy slices in a dehydrator. The natural sweetness of the carrots creates a perfect contrast with the warm spice notes of the curry. An exotic, healthy snack full of beta-carotene and dietary fiber.

Ingredients(for 1 kg)

Carrots (peeled)1000 g

Coconut oil (melted)30 ml

Curry powder15 g

Sea salt8 g

Ground turmeric5 g

Cayenne pepper2 g

Honey15 g

Instructions

Preparation

15 minutes

Peel carrots and cut diagonally into uniform slices of approx. 3 mm thickness. Pat slices dry with paper towels to remove excess moisture.

Seasoning

10 minutes

Mix carrot slices in a large bowl with melted coconut oil and honey. Add curry powder, turmeric, cayenne pepper and sea salt and mix everything thoroughly.

Dehydrating

8-12 hours

Place carrot slices in a single layer on the dehydrator trays. Set the dehydrator to 57 °C and dry for 8–12 hours. Check progress every 3 hours and swap trays if necessary.

Cooling and Storage

20 minutes

Chips are ready when they are completely dry and crispy. Allow to cool completely, then fill into an airtight container or jar. Stored cool and dry, they keep for up to 2 weeks.

Pro Tip

Diagonally cut slices have a larger surface area and become more evenly crispy. Coconut oil gives the chips a slightly exotic note that harmonizes perfectly with the curry.

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