Crunchy Chips From The Dehydrator
Backpacking · Gardening · Homesteading · Preserving · Recipes

Crunchy Chips From The Dehydrator

Sarah

While these recipes were developed by Excalibur Dehydrators for use in their high-end dehydrators, the recipes can be used in many other dehydrators as well – although drying times may be much longer – just check every hour. Enjoy these recipes for a new taste in “chips” to munch on.

barbecue-cucumber-chips

BBQ Cucumber Chips

Ingredients

  • 3 large cucumbers
  • 1⅓ tbsp smoked paprika
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • ½ tsp mustard powder
  • ¼ tsp cayenne

Directions
Wash and dry cucumbers. Then thinly slice cucumbers. In a bowl mix cucumbers and all seasonings. Place cucumbers in a single layer on Excalibur dehydrator trays. Dry at 125º F for 4 to 8 hours or until cucumbers become crisp.
Let cucumber chips cool to room temperature and then store in an airtight container.

op-dehydraters-cont_008

Sweet Potato Chips

Ingredients

  • 1 large sweet potato
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried rosemary flakes
  • ½ tsp sea salt
  • ½ tsp paprika

Directions
Wash and dry sweet potato. Then thinly slice sweet potato. In a bowl coat sweet potato slices with lemon juice and olive oil. Then add dry ingredients. Place sweet potato slices in a single layer on Excalibur dehydrator tray. Dry at 125º F for 7 to 11 hours or until sweet potato chips become crisp.
Let chips cool to room temperature and then store in an airtight container.

nacho

Nacho Cheese Kale Chips

Ingredients

  • 1 cup cashews
  • 1 cup shredded carrots
  • 1 cup filtered water
  • 2 tbsp nutritional yeast
  • 2 tsp chili powder
  • ½ tsp lemon juice
  • 1 tsp salt
  • 1 teaspoon pureed garlic (about 2 cloves)
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • ½ pound stemmed curly kale
  • (about 1 ½ large bunches)

Directions
Soak the cashews in water for 4 to 6 hours.
Rinse and drain. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in an Omega high-performance blender and blend until smooth and creamy. Wash and towel-dry the kale and put it in a large bowl. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105°F until completely crisp, about 12 hours or longer
(Courtesy of Raw Food For Dummies by Cherie Soria and Dan Ladermann)

op-dehydraters-cont_013

Carrot Chips

Ingredients

  • 1 carrot
  • ⅛ tsp salt
  • ½ tbsp melted coconut oil
  • ½ tsp cinnamon

Directions
Wash and dry carrots. Then thinly slice carrots. In a bowl mix carrots, salt, melted coconut oil and cinnamon. Place carrots in a single layer on Excalibur dehydrator trays. Dry at 125º F for 6 to 10 hours or until carrots become crisp.
Let carrot chips cool to room temperature and then store in an airtight container.

tomato-chips

Tomato Chips

Ingredients

  • 8 Heirloom Tomatoes
  • ½ tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp freshly ground black pepper

Directions
Wash, dry and core tomatoes. Then slice tomatoes ¼” thick. Season tomatoes by sprinkling salt, basil, oregano and ground black pepper. Place vegetables in a single layer on Excalibur dehydrator trays. Dry at 155º F for 8 to 12 hours or until tomatoes become crisp.
Let tomato chips cool to room temperature and then store in an airtight container.

Thanks to Excalibur Dehydrators for these tasty looking recipes!