Dehydrator Essentials Vinegar Salt Veggie Chips Recipes

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DEHYDRATOR ESSENTIALS: VINEGAR & SALT VEGGIE CHIPS



Dehydrator Essentials: Vinegar & Salt Veggie Chips image

In this recipe I make two different veggies, a Summer squash and some golden potato chips. They are easy/peasy to make, and a bit of fun also. Made them as snacks for tonight's movie night... Hope I made enough. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Chips

Number Of Ingredients 6

PLAN/PURCHASE
1/2 pound(s) ripe summer squash
1/2 pound(s) golden potatoes
2 tablespoon(s) white vinegar
2 tablespoon(s) olive oil, extra virgin variety
1 - 2 pinch(es) salt, kosher variety, fine grind

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.

SALT AND VINEGAR ZUCCHINI CHIPS



Salt and Vinegar Zucchini Chips image

Provided by Food Network

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 5

1 large zucchini (about 1 pound)
2 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon sweet paprika

Steps:

  • Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
  • Slice the zucchini thinly (1/8-inch thick or less), either by hand or on a mandoline. Lay the slices in single layer on paper towels and pat dry.
  • Whisk together the olive oil, vinegar and salt in a medium bowl. Add the zucchini and toss to coat. Spread the slices on the prepared baking sheets in a single layer without touching. Season with salt.
  • Bake, rotating the trays from top to bottom every 20 minutes, until the zucchini slices are very crisp, about 1 hour 15 minutes. While still hot, toss the chips with the paprika.

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