2 potatoes, sliced super thin
cracked black pepper
I use a potato peeler and peel across the top, the narrow part. It makes really thin, nice round chips. I have also used the flat, long part on a regular cheese grater; it makes for a slightly thicker chip which needs to dehydrate a little longer.
I basically drizzle olive oil over the bowl and mix it with my hand until the chips are thinly coated. Then I sprinkle the other ingredients and mix too. Really fine minced garlic adds a really nice zing too!
I lay them on my dehydrator trays and dehydrate at about 100 degrees from anywhere from 5 hours to 8 hours. I just keep checking on them because I like them super crispy!
Lapetitemort's ThoughtsBy lapetitemort
This is something that I’ve played with to fix my cravings for potato chips. You can basically put in whatever you like for flavor. I like to switch up my herbs and sometimes I even add apple cider vinegar for a salt & vinegar chip!
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