dehydrator essentials: vinegar & salt veggie chips

How To Make dehydrator essentials: vinegar & salt veggie chips

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  You will need a dehydrator to make this recipe and, if you have one, a mandoline to evenly slice the veggies.
• 
  Step 3
  Before dipping the potato slices into the oil vinegar mixture, they must be put into boiling water for 3 – 4 minutes, or you will not like what you get. They will turn an ugly brown/black.
• 
  Step 4
  Gather your ingredients (mise en place).
• 
  Step 5
  Cut the squash into slices between 1/4 and 1/8 inches thick. Do the same for the potatoes, except just a bit thinner.
• 
  Step 6
  Add the vinegar, oil, and salt to a bowl and whisk to combine.
• 
  Step 7
  Add the squash and evenly coat.
• 
  Step 8
  Remove and place on the drying racks, leave some space between each one.
• 
  Step 9
  After boiling, dump the potatoes into the mixture, evenly coat and place on additional drying racks.
• 
  Step 10
  Set the heat to 140f (60c), and the timer to 5 hours.
• 
  Step 11
  Take out when they are nice and crispy, it might take a bit more time.
• 
  Step 12
  PLATE/PRESENT
• 
  Step 13
  Place in a bowl, sprinkle with a bit of salt, or other spices, and serve while still warm. Enjoy.
• 
  Step 14
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!