Step 1

Start with clean hands, equipment, and countertops.

Step 2

Peel, wash, and slice the carrots—For carrot slices: Using a sharp knife or mandoline, cut the zucchini into ⅛" slices. From there, you can cut them into half-moons or quarter slices if you like.For carrot shreds: Use the large holes of a box grater and shred the carrot.

Step 3

Arrange the carrots on dehydrator trays, utilizing a mesh liner to prevent the carrots from falling through the holes as it shrinks.

Step 4

Dehydrate at 125ºF (52ºC) for 8-12 hours until the carrots are dry and brittle—they should break, not bend (see note 2).

Step 5

Let the dried carrots cool completely before storing.

Step 6

Short-term storage: If carrots will be consumed within a few weeks, store in a ziptop bag or sealed container on the counter or in a pantry.

Step 7

Long-term storage: Condition by loosely packing the dried carrots in a transparent, airtight container. Leave it on the counter for a week and check it daily for signs of moisture. If condensation appears, return the carrots to the dehydrator (unless there are signs of mold—then, throw out the whole batch). Shake occasionally to keep the pieces from sticking together.

Step 8

After conditioning, store in an airtight container in a cool, dark place for up to a year. Vacuum sealing will help extend the shelf life and quality of the carrots.