After make kale chips , I thought why not try do other veg scrap from some of my vegetable . After all , I ’ve learn veggie chip in the stores and thought it would be fun to try make some . So far I ’ve done yam , beets , carrots and red potatoes . Some of them I did in the dehydrator and some I did in the oven .
For all of them I used a mandoline . Mandolines are used for slice thing very thin . The one I got was not very expensive but does the chore well . It has 4 configurations with # 1 setting slicing the thinnest and # 4 the thickest and all of the mise en scene still slit thinner than you could do with a kitchen tongue . Not having used one before , I start up using # 1 scene which slice super thinly . I then test # 2 setting which I liked best for the dehydrator and then used the # 3 context which do work even better for both the oven and the dehydrator . It was all an experimentation . Here is how I did them :
YamsI start using the # 1 stage setting of the mandoline to slice the yams which was too thin . intemperately to believe it can slice veggies that reduce . More like shaving . One big yam filled 10 tray ! I care the dehydrator for these as you do n’t have to watch them so closely and they keep their gorgeous gloss . After they were done , they were report thin . Subsequent batches I used the # 2 and # 3 stage setting which were more like a Irish potato microchip in thickness .
After rationalise the piece of yams , I put lemon juice on them , about a tablespoonful of olive oil and massage them in till everything is cake .
Then I put them out on the tray . You have to spread them out being careful to not overlap them so they can ruckle up . I gently put some crush rosemary on some of them and just thinly salted all of them . The ease just had table salt but no rosemary . Experiment . I set the dehydrator to 145 - 150 ° F for 2 hours and then turned it down to 135 ° F till the chips were crispy . firmly to say how long they take as it depends how thin you slice them and what temperature you use . It carry 2 hours for ace thin and maybe 4 hours for the # 2 setting on the mandoline . They should be crunchy like spud chips .
BeetsI used the#2 setting on the mandoline but retrieve you’re able to use the # 3 setting as well for a more real collation . I put lemon succus and olive fossil oil on some of them and on some of them I dipped in a cane wampum solution to make the beet sweeter - no lemon juice on those . I get a line that as an ingredient in the shop bribe chip but afterwards matt-up it is not really necessary . Put on tray and lightly salt them .
CarrotsI used the # 2 - 3 mount on the mandoline . Do the same as above with just olive rock oil and salt .
Red potatoesFor these I decided to try them in the oven as the thought of dehydrating raw potatoes did n’t really appeal to me . They were easy . I sliced them in my mandoline using the # 3 stage setting which work well . I think they call for to be a niggling thicker when using the oven as it gets done faster than using the dehydrator .
When using the oven to dehydrate or baking the chips , you must really ante up attention . If you do them in the oven , set up your oven on 250 ° F ( the lowest setting on many oven ) . They cook middling fast - about 45 minutes . You ’ll have to watch them tight towards the end so not to burn them . Some formula say set your oven at 300 - 400 ° degree Fahrenheit but when I did that they burn very quickly and were inedible .
For these I put about a tablespoon of orchard apple tree cyder acetum and Olea europaea petroleum massaged in , then spread them out single level on biscuit sheet lined with parchment paper and then added salt on some , salt and Piper nigrum on others and saltiness and smoked paprika on still others . I tried onions but they turn out kinda foul .
Here are the finished potatoes .
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