Dehydrated Vinegar Potato 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.

AIR-FRYER POTATO CHIPS

Steps:

• Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

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.