Ingredients
Method
- 1. Preheat oven to 250°F (120°C).
- 2. Peel carrots and slice lengthwise into 1/4-inch thick strips.
- 3. In a large bowl, combine carrot strips with pumpkin puree and olive oil until coated evenly.
- 4. Arrange coated carrot strips on a parchment-lined baking sheet in a single layer.
- 5. Bake for 2-3 hours, flipping halfway through, until dried and chewy.
- 6. Let cool completely before serving.
Notes
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Olive oil can be substituted with coconut oil for a different flavor.
For a crunchier chew, bake for an additional 30 minutes.
