Summarize the following:
Try to leave a little bit of space between the carrot round, so that air can flow through. This will reduce drying time. Turn it on to 125 degrees Fahrenheit (52 Celsius). Check them at six hours and then every two hours after that. They should be dry, leathery and brittle when they are dehydrated. Thinly sliced chips will take six hours to dry. Keep them in a cool, dark place to preserve them. Add as needed to recipes. The carrots will rehydrate after being placed in liquid for an hour or so.
Fill the dehydrator trays with the carrot rounds. Insert the trays into the dehydrator. Dry them for 6 to 12 hours. Store them in sealed mason jars with an inch or less of headspace.