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Introduction
Dehydrated vegetable chips have their roots in ancient preservation techniques, where sun-drying was a common method to extend the shelf life of fresh produce. This age-old practice not only preserved nutrients but also concentrated flavors, creating a delectable treat. In modern times, these chips have become a popular alternative to traditional fried snacks, offering a healthier and more sustainable option. Crafting them at home allows you to experiment with a variety of vegetables, spices, and seasonings, creating your own unique flavor profiles.
Ingredients
• 1 lb (454g) mixed fresh seasonal vegetables (such as carrots, beets, parsnips, sweet potatoes, zucchini, and butternut squash), washed, peeled if necessary, and sliced 1/8" (3mm) thick using a mandoline or sharp knife
• 1 tablespoon (15ml) extra virgin olive oil
• 1 teaspoon (5g) fine sea salt
• 1/2 teaspoon (2.5g) freshly ground black pepper
• 1 teaspoon (2g) dried thyme or rosemary (optional)
Step 1:
Wash and peel (if necessary) the fresh seasonal vegetables. Slice them into 1/8" (3mm) thick rounds using a mandoline slicer or a very sharp knife.
Step 2:
Arrange the sliced vegetables in a single layer on baking sheets lined with parchment paper or silicone baking mats.
Step 3:
Drizzle the sliced vegetables with olive oil and sprinkle with sea salt, black pepper, and dried thyme or rosemary (if using). Gently toss to evenly coat all the slices.
Step 4:
For dehydrating, place the prepared vegetable slices in a dehydrator set at 135°F (57°C) and dehydrate for 8-12 hours, or until completely crisp and dry.
Step 5:
Alternatively, to bake the vegetable chips, preheat your oven to 200°F (93°C). Bake the prepared slices for 2-3 hours, flipping them over halfway through the baking time, until crisp and dry.
Step 6:
Once dehydrated or baked until crisp, remove the vegetable chips from the heat source and let them cool completely on a wire rack.
Step 7:
Store the cooled vegetable chips in an airtight container at room temperature for up to 2 weeks.
Q: Can I use frozen or canned vegetables for this recipe?
A: For best results, it's recommended to use fresh, high-quality seasonal vegetables. Frozen or canned vegetables may not dehydrate or bake as well due to their higher moisture content.
Q: How can I tell when the vegetable chips are done dehydrating or baking?
A: The vegetable chips should be completely crisp and dry, with no moisture or pliability remaining. They should break cleanly when bent.
Q: Can I dehydrate or bake different types of vegetables together?
A: Yes, you can mix and match different types of vegetables on the same baking sheet or dehydrator tray. Just be aware that some vegetables may dehydrate or bake faster than others, so you may need to remove them separately.
• Choose fresh, high-quality vegetables for best flavor and texture.
• Substitute any preferred seasonal vegetables or adjust quantities as desired.
• Evenly coat sliced vegetables with oil and seasonings for optimal dehydration.
• Dehydrate at 135°F (57°C) for 8-12 hours or until crisp. Alternatively, bake at 200°F (93°C) for 2-3 hours, flipping halfway.
• Store dehydrated chips in an airtight container for up to 2 weeks.
• These chips are vegan, gluten-free, and can be made nut-free by omitting any nut-based oils.
Serve the dehydrated vegetable chips as a healthy snack or garnish for soups and salads.
Store the cooled vegetable chips in an airtight container at room temperature for up to 2 weeks.
Prepare the vegetable slices in advance and dehydrate or bake them in batches if needed. Check the chips periodically during dehydration or baking to ensure even drying.
- Slice the vegetables consistently thin for even dehydration or baking.
- Avoid overcrowding the vegetable slices on the baking sheets or dehydrator trays for optimal air circulation.
- Experiment with different herb and spice combinations for added flavor.
For added flavor, try tossing the vegetable slices with your favorite spice blend or grated Parmesan cheese before dehydrating or baking. You can also brush them with a light coating of melted butter or olive oil infused with garlic or herbs.
These crispy vegetable chips pair well with hummus, guacamole, or your favorite dip. They also make a great crunchy topping for soups and salads.
This recipe is ideal for making throughout the year, using fresh, seasonal vegetables as they become available.
This recipe is vegan, gluten-free, and can be made nut-free by omitting any nut-based oils.
