Ingredients

  • 8 medium carrots (about 1 pound)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cumin, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      77 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 369 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt and cumin, if you’re using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don’t burn or get too crisp.
  2. Start testing carrots after about 2 hours and remove from oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

Dining and Cooking