Dehydrator Essentials Vinegar Salt Veggie Chips Recipes

DEHYDRATED VINEGAR POTATO CHIPS

Steps:

• Place potatoes and liquids in a pot and boil for about 12 minutes.
• Toss in a bit of kosher salt.
• Run in the dehydrator for about 12 hours at 125F.

SALT AND VINEGAR CUCUMBER CHIPS

Steps:

• Slice cucumbers very thin, trying to get consistent thickness so they will dry evenly. Use a mandolin slicer if available for best results. If you don't have a mandolin, use a very sharp knife.
• Pat cucumber slices dry with a paper towel to remove as much moisture as possible. Place cucumbers in fairly large bowl and add the rest of the ingredients. Toss together gently but thoroughly to combine.
• For dehydrator: Place cucumber slices on trays and dry at 135°F for 12 hours or until they reach your desired crispiness (start checking them at 10 hours).For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4 hours, checking every hour to ensure they don't brown around the edges or burn. Turn them over half way through. Allow slices to cool before serving.

SALT AND VINEGAR ZUCCHINI CHIPS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
• Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
• Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.

DEHYDRATOR ESSENTIALS: VINEGAR & SALT VEGGIE CHIPS

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.