View Full Version : Raw Veggie Chips?
11-23-2009, 09:16 PM
I have always wanted to eat my guacamole with veggie chips. The problem is that I haven't a clue of how to make these come out right. I dehydrated beets, and they were teeny tiny, then I tried sweet potatoes and they were so hard I could have injured myself mid chew. Wholefoods make a veggie medley of dehydrated veggies (Stringbeans, zucchini, eggplant, carrot, etc). I want to make something like this, but how thin do I cut my veggies. How long do I dehydrate them?
What are some tasty dips?
11-23-2009, 10:07 PM
have you tried slicing your veggies into chip shapes and eating them as is like that? without dehydrating, I mean. I've seen rawbies do that. as for making dehydrated chips, can't help ya there
11-23-2009, 10:18 PM
I've never tried dehydrating slices of beets or any potatoes before.. maybe you have to soften them before dehydrating...??
I've made a couple different chip/crackers from Alissa Cohen's book that were really good. Its a blend of different veggies/nut/seeds/fruit. Once they are done dehydrating I break off the big sheet of chip/cracker into small cracker sizes.
I've always preferred guacamole with fresh veggies like Jenna suggested so I don't have much experience in this department.
Alissa also has lots of good dips too !!
11-24-2009, 08:23 AM
Check out my Alissa and Annie thread where I am in the process of preparing every recipe in Alissa's book. Every dip I've tried so far has been outstanding! Also, her Lime Pepper Crackers are delicious!
11-24-2009, 11:58 AM
the veggie, it's thickness and the Dehydrator temp. less moisture in the veggie means less cooking time. also, other things equal, less thickness.
I like to veggie chip zucchini and golden squash. A couple of hours, no longer at 110 degrees. A little olive oil, put onto the bowl with a paper towel (to keep it from being too much oil), and a little sea salt. Tastes wunderbare!!!
11-24-2009, 01:19 PM
The only dehydrated veggie chips I like are sliced super thin, marinated, and dehyrated until crispy. However they are too thin to be good dippers.
For guacomole I highly recommend tortilla chips. Either Alissa's recipe or this recipe posted here (http://www.rawfoodtalk.com/blog.php?b=12517).
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