Summer is just around the corner and I know we’re all thinking we need to shape up so we can wear those short shorts at the beach, but then Friday approaches, we’re tired from the week and we crave a beverage of choice and junk food. I particularly have a weak spot for chips. I’ve never really liked the really bad ones like Ruffles or Doritos, I prefer the fancy ones like Terra Chips. The reality is I just can’t afford to spend $7 on a tiny bag of root chips that are smothered in salt and fat, when I know I can make them myself. Although I will admit this recipe doesn’t taste the same as the stuff in the bags, but considering it’s a homemade healthier alternative with a ton of crunch, it’s pretty awesome!
The method I’ll be explaining uses a food dehydrator. If you don’t own one of these, it’s really worth the investment, you’ll save money because you’ll never let any fruit or veg go to waste ever again. Over-ripe bananas? Dehydrate them. Sandy Apple? Dehydrate it. The list of options goes on and on.
I had previously tried to make these dehydrated potato chips using my oven, but the odds of burning them is pretty great, you gotta keep your eye on them and well, “ain’t nobody got time for that.” The dehydrator method is pretty flawless because they’ll never burn and they’ll always be super crispy.
Supplies:
– Sweet potatoes or yams. I used sweet potatoes (Do NOT use green/old potatoes because they can be toxic and upset your stomach)
– Mandolin (or really great skills at cutting potatoes super thin)
– Large bowl
– Large pot of boiling water
– Sea Salt – I used Bacon Salt
– Extra Virgin Cold-pressed Olive Oil
– Other seasoning options if desired: Smoked Paprika, pepper, chili powder
Directions:
– Wash/scrub your potatoes well
– Slice thinly using your mandolin (avoid slicing your fingers, trust me it can happen)
– Boil sliced potato for 1-2 minutes and drain well
– Toss sliced potato in a bowl with a small amount of extra virgin olive oil
– Season lightly with salt/spices
– Place in your dehydrator in a single layer on the highest setting for several hours, this will vary depending on your machine, but it can take several hours.
Enjoy your super crunchy and guilt-free dehydrated potato chips! They make a great snack and they’re a great alternative to crackers. Also, if you choose to use sweet potatoes, they are packed with fibre too!
I tried this recipe tonight. I sliced the potatoes, boiled for exactly two minutes, drained. Poured the drained potato slices into a bowl and they were practically mashed potatoes. They didn’t hold together in sliced form at all. I used russet potatoes. Were these not the right kind? Too thinly sliced? Is there a recommended thickness? They weren’t paper thin, but also not “slabs” either.
Thanks for the comment Glenn. In my recipe I used sweet potatoes (as mentioned in the recipe). They worked great and held together good. I haven’t tried russets yet. My guess is they’re too starchy and that’s why the fell apart. I really comments yams or sweet potato, plus they have more flavor and are slightly better for you. Good luck and thanks for letting me know Russets don’t work. I’ll change my recipe to mentioned yam or sweet potato only 🙂
Get the water boiling before adding the potatoes. That way they don’t cook as the water warms up. I parboiled hash browns like this for 5 minutes and they still held their form. I then drained and rinsed them with cool water to halt the cooking and remove excess starch. Good luck.
I just gave this recipe a try and at first I too had issues with the russet potatoes being too mushy. I tossed out that batch and this time boiled the water 1st and then put the potatoes in for about 1.5 mins and them pulled them out and set them on a pan lined with paper towels to dry and cool before putting the oil on them. So far so good 🙂 they are in the dehydrator now, so I’ll have to report back on the final product later.
Hi Jenn
Thanks for trying the recipe! Good to know your tips, I hope your chips turn out! 🙂
If you want to use other than sweet potatoes, choose White Potatoes NOT Russetts! Do not peel them. Slice the potatoes and put them in boiling water with 2 tsp Sea Salt. Boil just under 2 minutes. Drain and immediately immerse in ice water to stop the cooking. The potato rounds will stay just firm enough to layer onto the dehydrator trays. Check after about 5-6 hours at 135 degrees. If you want to keep the RAW aspect of the nutrients, set the dehydrator at just below 104. It takes longer but you won’t lose so many nutrients. GREAT chips!
Thanks for the great tips Kerry!
love that:)
If you dial the potatoes in water over night in the fridge it draws out the starch. Boil the water first, place the potatoes in fir 1.5 minutes, then ice bath then in a bowl of ice water… that stops the cooking process. Dry them then season and or dehydrate them.
Isn’t it a bad idea to use oil coated ingredients in a food dehydrator because some of the oil will vaporize from the heat and start to coat internal parts that can’t be cleaned? i wonder if it would work to first dehydrate them unoiled and then when done brush them with a light coating of oil while still hot. Maybe add a little fine powdered salt and seasonings.
One more thought, since beefy jerky has some fat in it, this must be okay to use in a dehydrator, but maybe could be a problem if too much oil is used, so the key is might be moderation and using just a light coating of oil perhaps.
I’ve used oil on different things in the past, and made lots of beef jerky. My dehydrator vents through the trays and out the top, so I’ve not (so far) experienced any issues.
Very fun, dehydrators are the best way to save money and save food!
Trying red potatoes and sweet potatoes – did not use the “boiling” idea but did rinse and dry to remove starch (on red potatoes) Added a bit of oil as recommended and they are in the dehydrator now. Will see how they turn out…
Hope they turn out, I haven’t made these in many years. Worst case if you don’t like them, save them in a jar and toss them into a soup or stew, afterall they are just dehydrated potatoes!