Dehydrated Veggie Chips
2012
These veggie chips are a great substitute for the more commonly found deep fried potato chips. These are salty, crispy and can also be spiced as desired for different flavors. I find them just as flavorful and satisfying but with a great bonus. They are actually good for you. Dehydrating keeps in the vital enzymes as well as nutrients and there are no unhealthy fats in these. Only a little olive oil is used and it is kept at low temperatures so is stays in a beneficial state for the body. My experience is that these go fast, so make lots!
Dehydrated Veggie Chips
Ingredients
4-5 cups of vegetables: approximately 3 Sweet Potatoes or 1 Sweet Potato, 1 Carrot and 1-2 Zucchinis or your favorite combination. Root vegetables work esp well with this recipe.
¼ c Olive oil
1 t Salt
Optional spices:
1 t Onion and Garlic Powder
1 t Cayenne
½ t Cumin
note: click the salt link above to read about Himalayan salt. Use a more healthful natural salt to make these instead of white bleached and processed salts. Even most sea salt sold at health food stores is bleached. Read up and know your salts! It’s important to your health.
Directions
Slice vegetables very thin; the thinner the better!. It is ideal to use either a mandolin or a food processor with a blade that cuts very thin for this recipe . If the vegetbles are too thick they will not turn out as crispy so this is important to get the best crunch effect after dehydrating.
Mix oil and spices together in a bowl. Pour over sliced vegetables, mixing and coating so that both sides get covered. Lay out potatoes on mesh screen not touching each other and dehydrate for at least 12 hours until dry and crispy.
Store in an air-tight container, these will keep well for up to a month if dried well.
