Recipe Directions
1. 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.
2. 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!
3. 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 Thoughts
By 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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Comments
Top voted
NonDairyQueen
Sep 29, 2010
I'm going to try these tomorrow. Thanks for the recipe! I've tried another recipe w/vinegar and they turned all brown & spotted -- yuck!
manon2451
Aug 27, 2010
i make these regularly using sweet potato and zucchini. i marinate the thin slices in a mixture of tamari/shoyu, lemon juice and olive oil and season them with either paprika (sweet potatoes) or curry (zucchini) powder. will try with regular potatoes very soon!
shele24
Nov 23, 2009
This is great, I don't care for sweet pots and it seems that's what most use for chips. I was a chip junky when I was on the SAD & this can curb that desire--thanks!
All
NonDairyQueen
Sep 29, 2010
I'm going to try these tomorrow. Thanks for the recipe! I've tried another recipe w/vinegar and they turned all brown & spotted -- yuck!
manon2451
Aug 27, 2010
i make these regularly using sweet potato and zucchini. i marinate the thin slices in a mixture of tamari/shoyu, lemon juice and olive oil and season them with either paprika (sweet potatoes) or curry (zucchini) powder. will try with regular potatoes very soon!
justagirl
Feb 10, 2010
If you can find a Presto Chip Maker, it will cut the potatoes very very thin. I don't think they are made any more, but you can find them on ebay.
jkd_soccer801
Dec 09, 2009
Its ok. The more and more I make them the more and more I learn to make them better. I believe it is the size of the slice. I just use a potato peeling, pretty standard. But even though they are getting more and more crispier each time, I love these!
lapetitemort
Nov 29, 2009
Hmm, I'm not sure why they didn't come out crispy. I slice them pretty paper thin, maybe that's why? I even kept them in a container for up to a week afterwards, and they were still crisp. Maybe it was the amount of oil? I'm sorry. =(
jkd_soccer801
Nov 25, 2009
Did I do something wrong? My potatos have been in my dehydrator for almost 16+ hours, and each time I check they look crisp, but they are very chewy.
writeeternity
Nov 23, 2009
I'm going to have to try this. I read that potatoes are actually really good for you and that they cure stomach problems if the enzymes aren't killed in them. I am still trying to get some things that my boyfriend really likes. So this should fit the bill!
shele24
Nov 23, 2009
This is great, I don't care for sweet pots and it seems that's what most use for chips. I was a chip junky when I was on the SAD & this can curb that desire--thanks!
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