Puree tomato, carrot, vinegar and lemon juice until smooth in high-speed blender, about 60 seconds. Then add remaining ingredients except nori sheets and blend again until smooth, about 60 seconds.

Spread mixture in a thin layer on nori sheets. Cut sheets into desired shapes and place on racks in dehydrator. Dry below 115 degrees, for approximately 24 hours until crispy. Keep at room temperature in a paper sack.