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Maple Ancho Carrot Straws

These carrot straws are sweet with a hint of heat, crunchy and slightly addictive. Best of all, the recipe is easy.  
Total Time 2 hours

Ingredients

  • 1 lb. large carrots peeled
  • 1 T olive oil
  • 1 T maple syrup
  • ½ t ancho chili powder
  • Coarse salt to taste

Instructions

  • Preheat oven to 200°F.
  • Using a vegetable peeler, slice long thin strips of carrots. Pat dry to eliminate any excess moisture.
  • In a small bowl, whisk together olive oil, maple syrup and ancho chili powder.
  • Add the maple syrup mixture to the carrots. Toss to evenly coat the carrots with the dressing.
  • Spread the strips into an even layer on a parchment-lined cookie sheet. (Don't overcrowd the pan.) 
  • Sprinkle with coarse salt to taste. Bake for 1 ½- 2 hours, or until the carrots are dried out and crispy. (Bake time will vary with the thickness of your strips.)
  • Allow the carrot straws to cool completely. Store in an airtight container.

Notes

Properly dehydrated carrots become shelf stable and can be used for months to come in soups, stews and other dishes. I won't claim that these are properly dehydrated but they sure are tasty! They didn't last long in my house.