aha moment

[theresaann]

ok, this might sound kinda dumb, but I figured out how those raw restaurants and cracker makers get their dehydrator stuff to turn out in such great shapes-they shape the batter BEFORE it goes in the dehydrator, not trying to cut it after. Dah. I am making triangle corn chips-how fun!

[Faithfullyfit]

It took me awhile to figure that out too!;)

Now , I am using my pizza cutter to score the batter and got my cookie cutters out of storage-:D

Have a RAWESOME day!

[portiz]

Now , I am using my pizza cutter to score the batter and got my cookie cutters out of storage-:D


*piiiing*
[the light came on

[spicyfull]

An easier way is to cut them, using kitches shears, before they complety dehydrate...........them return them to the dehydrater............

[rawpriestess]

Hi, this is how I make great edges on chips and crackers,

I pour or spread the batter on the paraflex sheet, then when they are dehydrated enough to flip, I use kitchen shears to cut them with, they are still flexible enough to cut, but stiff enough to allow for a really crisp edge.

You can also score them when wet with a pizza cutter, but the edges will be crinkly, or you can but when crisp, but mine tend to break into pieces, soooooo, I just cut when a bit flexible.