Dehydrator Chivy Cheese Chips Recipes

DEHYDRATOR CHIVY CHEESE CHIPS

Steps:

• In a blender or food processor, blend cottage cheese, tomato, onion and spices into a smooth liquid.
• Pour spoonfuls of mixture (1 1/2 to 2" diameter) onto fruit roll sheets.
• Dry at 145º for 4 to 6 hours, or until rounds curl up on the sides like potato chips.

CRISPY PARMESAN CHEESE CHIPS

Steps:

• Use a sharp knife to cut wonton wrappers diagonally in half to make triangles. Lightly coat a baking sheet with cooking oil/spray. Arrange one-third of the triangles in a single layer on the baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, drapping over foil ridges.
• In a small bowl stir together the olive oil, garlic and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
• Bake in a 350 degree oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture and cheese.

DEHYDRATOR TACO CHIPS

Steps:

• In a blender or food processor, blend together all ingredients at high speed.
• Spread mixture thinly onto Fruit Roll Sheets.
• Dry at 130° for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours longer or until crisp.
• Break into pieces.