Dehydrated Cinnamon Carrot Shreds
- 10-ounce bag shredded carrots
- 2 Tbsp coconut oil
- 1 Tbsp granulated sugar or coconut sugar
- ¾ tsp ground cinnamon
- ½ tsp sea salt
Line two dehydrator trays with fine mesh liners (or parchment paper).
Melt coconut oil, stir in sugar, cinnamon, and salt. Toss with carrots till coated.
Divided carrots on trays, spreading out.
Dry at 125° overnight, about 8 to 10 hours, or until crispy dry. Let cool, then store tightly sealed in a glass jar.
Due to the oil content, consume these in a shorter time than most dried vegetables, within a month or two.