dehydrator essentials: vinegar & salt veggie chips

How To Make dehydrator essentials: vinegar & salt veggie chips

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  1

  PREP/PREPARE
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  2

  You will need a dehydrator to make this recipe and, if you have one, a mandoline to evenly slice the veggies.
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  3

  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.
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  4

  Gather your ingredients (mise en place).
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  5

  Cut the squash into slices between 1/4 and 1/8 inches thick. Do the same for the potatoes, except just a bit thinner.
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  6

  Add the vinegar, oil, and salt to a bowl and whisk to combine.
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  7

  Add the squash and evenly coat.
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  Remove and place on the drying racks, leave some space between each one.
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  9

  After boiling, dump the potatoes into the mixture, evenly coat and place on additional drying racks.
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  10

  Set the heat to 140f (60c), and the timer to 5 hours.
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  11

  Take out when they are nice and crispy, it might take a bit more time.
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  12

  PLATE/PRESENT
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  13

  Place in a bowl, sprinkle with a bit of salt, or other spices, and serve while still warm. Enjoy.
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  14

  Keep the faith, and keep cooking.
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