4 to 6 small potatoes (rinsed)
Apple cider vinegar
1 to 2 tablespoons olive oil
Salt (to taste)
1. Using a spiral vegetable slicer with the flat blade. Sllice potatoes into very thin slices (they look more like potato rings). Make sure to cut a slit halfway through the potato first so the slices aren't attached.
2. Soak potatoes in apple cider vinegar (or other raw vinegar) overnight (about 12 hours) to begin breaking down the starch. If you skip this step, the chips will have a chalky texture.
3. Drain and rinse potatoes (save vinegar for another batch!) and toss with the olive oil. Spread flat on dehydrator sheets and dry for at least 12 hours until crispy.
4. Sprinkle with salt. The salt could be added before the dehydrating, but I found it was easier to gauge how much I wanted after they were dry.
Salt and vinegar potato chips.
A variation on Rawkidchef's potato cakes recipe. You could also try this with sweet potato.
I am interested to try it with yuca but don't know how well that would work with the spiral slicer.
Makes a great crunchy, salty snack.
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© 2009-2021 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!