Alissa's potato chips

[Cruditas]

Has anyone tried Alissa's potato chips from her Raw Food for Everyone? I made them and this morning they were ready and I was eager to try. The crunch was fantastic but the taste was overwhelming salty and vinegary. If y'all have tried these and made adjustments please let me know. It wasn't just my taste, my family tried them as well and we all decided to throw them out. I was sooooo bummed.

[ReneeH]

Hi there! I made them and they were FANATSTIC for me!!!

http://i517.photobucket.com/albums/u336/Pioneerspiritnee/Raw%20Food%20for%20Everyone%20PHOTOS/1000000386.jpg

Here they are pictured with the Eggplant BLT also from RFFE. How thin did you cut them? I used a potato peeler, not a Mandolin. How long did you marinate them? That might make a difference. What kind of salt and vinegar did you use? I used Braggs organic Vinegar and Himalayan Sea Salt. That makes a difference too... Try um again! :dance:

[lynch]

I think you put too much salt and vinegar to it. Try to lessen them. Here's my advice, well I also do this when I'm not familiar with the recipe and taste I try it first and when it did not satisfy my taste I still follow the recipe but I put some adjustment in some ingredients that I think is too much strong or makes too bad for my taste. For example the salt.

[walnutty]

Most raw recipes are too strong for me, so I always go very lightly with the ingredients. Unfortunately, it took some time to learn this and I ended up throwing a lot away. If you are after a really good chip and these were crunchy for you then I would try again with maybe 1/3 of the vinegar and 1/3 of the salt. Crunchy is the thing that doesn't usually work for me, so at least you got that right! Ü

[Cruditas]

WOW ReneeH that is an awsome picture...I want that right now!! I used a mandoline and Braggs raw ACV. I let them marinate overnight but it was close to 11-12 hours before I could get to them and pull them out. I am going to try it again with the suggestion of 1/3 the vinegar and salt. I have a small room that my dehydrator is in and find when the door is closed things don't seem to crisp as much as when the door is open. I guess the humidity keeps them a little soft. The reason for the closed door is curious little four legged friends that seem to love the smell of whatever I have in there. Thanks for the suggestions and again I love the picture.

[ReneeH]

Thx Betsy!!!! You know, when I first went raw, I actually made Alissa's Calzone and didn't like it. About a year later I tried it again and DEVOURED every singly bit of it! Today, I couldn't live without it!!!! That may happen for you too with certain recipes. If it does, wait a while and try again. :)

[CaiHong]

I know how disappointing it can be. I thought potatoes were a "no no""!!!! as Alissa says you really have to experiment a lot. I am one who usually follow recipes to the T.

I finally purchased my dehydrator and last week make corn and sunflower seed crackers, they were awful, very bitter so I threw them out, I thought perhaps the sunflower seeds were rancid so made a fresh batch, same thing, so bitter.
I watched Alissa's video and made the flax crackers and they are great.
I got the recipe from Carol Alt book. The sunflower seed one. I am starting to taste undercurrents of bitterness in some of my foods, why would this be and is this why people use a lot of natural sweeteners?
CaiHong

[Cruditas]

This is a recipe I have used from Mimi Kirk's cookbook. They turned out nicely.
And were not bitter. See if these work for you.

Onion Crackers
Makes approx 50 crackers (go to youtube to see my onion cracker recipe video demonstration)

2 cups almond pulp, wet from making almond milk
½ cup sweet onion, very finely chopped
¼ cup olive oil
2 cloves garlic, crushed
½ cup light color flax seed, ground very fine in a coffee grinder or spice mill
(in my video I used whole flax seed as I forgot to grind them for my demonstration, but I recommend grinding as whole seeds do not bind as well. if you use whole seeds, you should soak them 5-6 hours so they become gelatinous)
6 fresh basil leaves, finely chopped
1 teaspoon Italian seasonings
A dash of Braggs Aminos, gluten free Tamari or Nama Shoyu
Himalayan salt to taste
Water as needed 1/4-1/2 cups

Soak 1½ cups of almonds in water overnight. Strain, add to your blender with 4 cups spring water, 2 dates and ½ teaspoon vanilla. Blend until very smooth. Strain through a nut filter bag, but don’t get out every drop, leave a little moisture in the pulp. Refrigerate the almond milk and use the pulp for the crackers. Will yield about 2 loose cups.

Put all ingredients in a bowl and blend very well until everything is incorporated, adding water as needed.

Place a small amount into your palm and roll into a ball. Place on non-stick dehydrator sheet and press down to make the cracker thin. Make them the size you best prefer. Continue until all mixture is used. I think of them as potato chip size.

Dehydrate at 105 for 8 hours and then flip over and remove the non-stick sheet, leaving the cracker on the mesh screen. Dehydrate another 6-8 hours until the cracker is dry and crispy.

Depending on the dampness of the mix, dehydration time may vary, so check after
4–5 hours to see when to transfer onto the mesh screen. Finished crackers will be dry and crispy.

[CaiHong]

Cruditas,
Thankyou for the recipe, I really like the idea of using recipes that incorporate the pulp from nut milks and juices.
Could I substitute cashew nuts for almonds? My supplier didn't have any nut milk bags in stock, what would be a good substitute?

Thanks again.
CaiHong

[Cruditas]

I don't see why you couldn't use cashews. I go to Lowe's or Home depot and get a package of the mesh paint strainers for a gallon paint can. It is amazing that they look exactly like the nut milk bags you buy on line only they don't have a draw string and they only cost about $3 for two of them!