This is a great tasting snack, plus they are good for you. Use the vegetable of your choice. I was surprised how well the kale turned out.
- 1/2 tsp sea salt
- 1 1/2 teaspoon olive oil or coconut oil or use oil spray
- 2 potatoes
- 2 sweet potatoes
- 2 beets
- 4 carrots
- 1 head kale
Heat the oven. Slice the vegetables you choose to make with a mandolin or slicer or a grater that has a slicing blade, to makes these paper-thin crisps that are perfect for snacking.
Place the vegetable strips in a medium bowl. Add the oil, salt, and pepper, (and any seasoning if you want) to taste and toss with your hands until thoroughly coated. They should not be over oily. Keep in mind that all of the vegetables will significantly reduce in size when they bake. When using kale, remove the thick center core and tear kale into large pieces. Place the vegetable strips in a single layer on baking sheets lined with parchment paper. The strips can be touching but should not overlap. Bake for half of the designated time, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown. Place the baking sheets on wire racks and let the chips cool until crisp, about 5 minutes. Using your hands, carefully transfer the chips to a serving dish and serve. Store in an airtight container for up to 5 days. You can mix-and-match the variety of chips, one vegetable or many. Great snacks. Use a timer; time moves quickly when you get busy in the kitchen.
For Carrots: Bake at 300 degrees F for 25 minutes For Sweet Potato: Bake at 250 degrees F for 50 minutes to 1 hour. For Russet Potato: Bake at 250 degrees for 45 to 50 minutes. For Beets: Bake at 300 degrees F for 1 hour. For Kale: Bake at 300 for 25 minutes.
From experience, I have found that you need to watch the chips carefully. If you bake them too short a time they will become leathery, too long, they burn. Once you take them out of the oven and allow them to cool, they will crisp up some more. Slow baking is the trick to dehydrate the vegetables so keep the timer going so that you do not forget them. This is a very simple treat that only needs timing care.
Herb Seasoning Ingredients
OPTIONAL: Herb Seasoning Ingredients add the mixture in the oil when you start out. 1/4 cup salt 1 teaspoon cumin 2 teaspoons chili powder 1 teaspoon celery seed 1/2 teaspoon garlic powder 1/2 teaspoon onion powder (optional)
Dehydrator Method: Prepare you vegetables as above. Place the vegetables on parchment paper cut to fit your dehydrator. Arrange vegetables in a single layer. Set to 130 degrees. I have found that they can take 2 to 4 hours, depending on the thickness you have prepared your vegetables. Experiment and you will find the right time for yours. Enjoy!