Making Chips

[100%percentrawgirl]

Okay. I bought a dehydrator- all excited about making my chips- you know the salt and vinegar ones described in Alissa's book (forgot the page number), but anyway, I experimented with making sweet potatoe chips and can I just say HORRIBLE :eek: ! What the hell am I doing wrong? They had no hhmmph to them...made me want to reach for the LAYS. The thing is I NEED to be able to have crunchy snacks around- which will keep me from wanting chips. Can SOMEONE PLEASE give me suggestions on how to make the whole chip thing work????

:confused:

[Sitani]

Ya I'd like to know that one too....tried twice and yuk both times.....hope we get this one answered for all us chip lovers out there...lol

Debra

[VeganVixen]

I personally love sweet potato chips ,especially with dip ...or in almond milk as a cereal!

[Revvell]

That's great lil fairy yet, how do you make them? :D


I personally love sweet potato chips ,especially with dip ...or in almond milk as a cereal!

[Revvell]

Until you folk figure this out, might I suggest, various sea veggies? Don't have to slice, dice or dehydrate. They are already salty and crunchy. My fave at this time are dulse.

Revvell

[jaurequi]

I'd like to know how to make them too. I tried rutabagas and they came out chewy.

I think zucchini may make good chips; I recall someone mentioning them.

Also, perhaps, turnips...I haven't tried those yet, but they seem to be a good candidate.

I've made really good corn chips: I just blended fresh corn from the cob, added a bit of salt and pepper (just a little because drying concentrates; you could wait till they're dry to salt to be safe), various seasonings as well, for flavored, and dried (Pour onto sheets very thinly and evenly; just break up when done, or cut while still pliable, but almost dried). They came out very crisp and are much cornier and much tastier than any tortilla chips I've ever had.

[VeganVixen]

I just slice them VERY thin with a v slicer ,they come out ti the size of large cornflakes then I drizzle agave nectar and DRIZZLE almond milk -not drench lol!

[RawTruth]

I've also tried the sweet potato chips when I first went raw -- never again. Not to my taste. Interestingly, a girlfriend loved them, but she buys them from TJ's anyway, so she liked that taste.

After some thinking, I realized that I was trying to go for potato chip taste to find a substitute for junk food (in this case, Lay's, etc.). And here I was, embarking on a way of eating that was as far removed from junk food as could be. What I needed to do was make a change in my mind about what I considered food. And, also, looked at what I was really craving. Was it saltiness? crunchiness? filling an emotional need? This was sort of a turning point and made a huge difference to me.


p.s. I ended up soaking, sprouting sunflower seeds. Then I tossed them in a Nama Shoyu/olive oil mixture and dehydrated them. Voila -- crunchy and salty. Didn't try vinegar, but I suppose you could use that great raw apple cider vinegar and try to replicate the taste of the chips you're savoring in your mind. :)

[Rawkinlocs]

I've made sweet potato chips and white potato chips and I've had mixed reviews.

One time I made the sweet potato one's and didn't let them dry long enough, so they were more chewy than they were crunchy/crispy. But another time I made them and they were perfect in texture, but the flavor was off. Then another time I made them and they were perfect all the way around!

One successful way I've made them was using a "barbecue chips" seasoning recipe that was posted here once (can't remember who posted it, though) where you take dried tomatoes and grind in a coffee grinder (or a Vitamix is probably sure to work well) and to that powdered tomato add cayenne pepper, onion powder, garlic powder, sea salt and I think that's about it. I have done two ways: 1. Shaking the potatoes in the mixture BEFORE drying and 2. Drying FIRST and then putting the chips in a ziploc with the seasoning and shaking it up - I also mix the potatoes in a little olive oil or other light oil before drying.

I liked the second way best and while they don't taste exactly like barbecue chips from the store, they're very satisfying and were good...my kids liked them too!

I tried doing the salt/vinegar with white potatoes and didn't like them. I can never get all that starchy taste out no matter if I soak first, soak in lemon juice, soak in vinegar - still too starchy and they turn an ugly grey color. So, after a few attempts, I've given up on white potato chips in the dehydrator.

Now, zucchini DOES make good chips - I especially like them with italian seasonings. The trick to making these chips is to make sure you allow them to dry all the way through and not get so anxious that you end up taking them out too soon!

[Randolyn]

Has anyone tried dehydrating plantains with a little sea salt? You would have to cut them very thin. I had some the other day they were very good and chip like but I cannot remember the name. Even my 2 little boys loved them! We are getting a nesco dehydrator (snackmaster FD-60) in the next few days. I will try to make them and let you know if they pass the kids taste test LOL.

[Sweet lips]

I am gald Cherie did all the writing, cause I am pretty lazy, but I have make S.P. chips all the time and they get eaten all up - I soak them for a moment (sliced thin) about 2 hours, and then I season them, sea salt or whatever is working for me, and then dehydrate until crisp - very tasty.

Now, I use a large potato, because too small of a potato, they look like nibs and are slighty gross. White potatos - I just keep thinking those person who say they are successful do not live here on earth - because every time, I have tried and believe you me, that is a lot, they come out gray - kinda filithy looking and just yuk!

Zuc is good, carrot, beet, not sure about turnip since I don't like it raw or cooked, cucumbers have all been successful for me - You can dehydrate nuts if you want crunchy moments - they are really good and it does not take many - I do, sweet nuts, spicy nuts, sweet and spicy, garlic nuts and they are good. - Use any nut that pleases you - I do not do peanuts.

[zeeraw]

Hi,
I made the sweet potato chips with nutritional yeast out of Alissa's book the other day and when I tried them straight out of the dehydrator they were yummy and crispy. Yet, the next day (I put them into a snaplock bag) they were chewy not crispy? :confused: Any ideas on how to keep them crispy?
TIA
Z :)

[Rawkinlocs]

Yeah, sometimes that happens to me too with chips and with crackers, etc.

I "think" it may be due to not drying completely. I mean, I know you said they were crisp out of the dehydrator, but if there is the slightest hint of moisture in the dehydrated food, then putting into a bag may cause the moisture to make the food soft.

Try putting them back into the dehydrator for like an hour or two, then take out and allow to sit for a little while (maybe 15 min. or so) and then place into a bag and see how that works out. I've done that with onion crackers and it usually helps and keeps them crunchy longer.

[VeganVixen]

Also another reason could be the moisture in the air - you *might* try those salicia packets you get in nori - DONT use them if children can get into the chips though!!!

[CAdreamer]

Try handing the chips in a piece of mesh window screen and put them in a closet, or someplace where the moisture from the air or air conditioning doesn't rehydrate them to a chewy consistency.

[Sitani]

Well I've had Sweet potatoes in the dehydrator since yesterday....so almost 24 hrs now. They are still not ready......yes I used a vegi slicer so they are paper thin. I soaked them first to get rid of the starch, and they are definitely tasty, and not starchy.....just not remotely crunchy. I am using a L'Equipe dehyrdator. It seems to take twice as long as all the recipes say. This darn thing was expensive.....$200 we paid for it. I am setting the temp correctly too. Don't know what is wrong.....do I live in a more humid area? :confused:

Debra :)

[VeganVixen]

you could be right about your area , mine only take a few hours

[anthony11]

I'd like to know how to make them too. I tried rutabagas and they came out chewy.
I suspect that getting the slices exceedingly thin may be the key. Any thoughts on using a mandoline for slicing?