DEHYDRATOR ESSENTIALS: VINEGAR & SALT VEGGIE CHIPS
In this recipe I make two different veggies, a Summer squash and some golden potato chips. They are easy/peasy to make, and a bit of fun also. Made them as snacks for tonight's movie night... Hope I made enough. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chips
Number Of Ingredients 6
Steps:
- PREP/PREPARE
- You will need a dehydrator to make this recipe and, if you have one, a mandoline to evenly slice the veggies.
- Before dipping the potato slices into the oil vinegar mixture, they must be put into boiling water for 3 - 4 minutes, or you will not like what you get. They will turn an ugly brown/black.
- Gather your ingredients (mise en place).
- Cut the squash into slices between 1/4 and 1/8 inches thick. Do the same for the potatoes, except just a bit thinner.
- Add the vinegar, oil, and salt to a bowl and whisk to combine.
- Add the squash and evenly coat.
- Remove and place on the drying racks, leave some space between each one.
- After boiling, dump the potatoes into the mixture, evenly coat and place on additional drying racks.
- Set the heat to 140f (60c), and the timer to 5 hours.
- Take out when they are nice and crispy, it might take a bit more time.
- PLATE/PRESENT
- Place in a bowl, sprinkle with a bit of salt, or other spices, and serve while still warm. Enjoy.
- Keep the faith, and keep cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
