Dehydrator Essentials Vinegar Salt Veggie Chips Food

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.

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.