After making kale chips, I thought why not try making other veggie chips from some of my vegetables. After all, I’ve seen veggie chips in the stores and thought it would be fun to try make some. So far I’ve done yams, beets, carrots and red potatoes. Some of them I did in the dehydrator and some I did in the oven.
For all of them I used a mandoline. Mandolines are used for slicing things very thin. The one I got was not very expensive but does the job well. It has 4 settings with #1 setting slicing the thinnest and #4 the thickest and all of the settings still slice thinner than you could do with a kitchen knife. Not having used one before, I started using #1 setting which slices super thin. I then tried #2 setting which I liked better for the dehydrator and then used the #3 setting which worked even better for both the oven and the dehydrator. It was all an experiment. Here is how I did them:
I started using the #1 setting of the mandoline to slice the yams which was too thin. Hard to believe it can slice veggies that thin. More like shavings. One big yam filled 10 trays! I like the dehydrator for these as you don’t have to watch them so closely and they keep their gorgeous color. After they were done, they were paper thin. Subsequent batches I used the #2 and #3 setting which were more like a potato chip in thickness.
After cutting the slices of yams, I put lemon juice on them, about a tablespoon of olive oil and massaged them in till everything is coated.
Then I put them out on the trays. You have to spread them out being careful to not overlap them so they can crisp up.I lightly put some crushed rosemary on some of them and just lightly salted all of them. The rest just had salt but no rosemary. Experiment. I set the dehydrator to 145-150°F for 2 hours and then turned it down to 135°F till the chips were crispy. Hard to say how long they take as it depends how thin you slice them and what temperature you use. It took 2 hours for super thin and maybe 4 hours for the #2 setting on the mandoline. They should be crunchy like potato chips.
I used the#2 setting on the mandoline but think you can use the #3 setting as well for a more substantial bite. I put lemon juice and olive oil on some of them and on some of them I dipped in a cane sugar solution to make the beets sweeter-no lemon juice on those. I saw that as an ingredient in the store bought chips but afterwards felt it is not really necessary. Put on trays and lightly salt them.
I used the #2-3 setting on the mandoline. Do the same as above with just olive oil and salt.
For these I decided to try them in the oven as the thought of dehydrating raw potatoes didn’t really appeal to me. They were easy. I sliced them in my mandoline using the #3 setting which works well. I think they need to be a little thicker when using the oven as it gets done faster than using the dehydrator.
When using the oven to dehydrate or baking the chips, you must really pay attention. If you do them in the oven, set your oven on 250°F (the lowest setting on many ovens). They cook pretty fast-about 45 minutes. You’ll have to watch them closely towards the end so not to burn them. Some recipes say set your oven at 300-400°F but when I did that they burned very quickly and were inedible.
For these I put about a tablespoon of apple cider vinegar and olive oil massaged in, then spread them out single layer on cookie sheet lined with parchment paper and then added salt on some, salt and pepper on others and salt and smoked paprika on still others. I tried onions but they turned out kinda funky.
Here are the finished potatoes.