Potato chips

[meckleyj]

I have tried making potato chips twice now. The first batch I sliiced thin in my spiralizer and didn't like them that thin. Also they tasted like starchy raw potatoe. The second batch I sliced in the food processor and rinsed. I like the thickness better but they still have the very starchy taste. Any suggestions?

[berrienoire]

...some people soak them first in water (most times salted water) for a bit to help release some of the starches, then they will later rinse them and move on the whatever their next recipe step is.

[Rawkinlocs]

You can also try soaking in apple cider vinegar (I think for about an hour...it's been a while since I did it) and then rinse really well with cold water after soaking. Alissa told me this trick and that that vinegar will pull the starch out, but you have to rinse after you soak them!

What kind of potatoes are you using? White or sweet potato/yam?

[meckleyj]

I am using white potatoes. I have some soaking in salt water now. I will try the vinegar next if I am not totally satisfied with this. I want to perfect the process before Sunday so I have time for a number of attempts. I am alos going to make the corn chips in Alissa's book. Because of the time of year I couldn't find ears of corn but I saw in one of her other recipes that she used frozen corn. I found organic frozen. Can anyone convert ears of corn to cups of corn?

[exurb]

I made some awesome potato chips. The secret for me I think was the apple cider vinegar, lots of olive oil, and lots of coarse raw sea salt. I cut them a little thicker, (with a simple mandolin type slicer, they will thin as they dehydrate) then dehydrate for a long time to get the right texture. Mine were AMAZING. I also used really good quality organic heirloom potatoes, which were blue and red. They're not exactly a health food IMO, sort of an indulgence. They take quite long to crisp up. SAD potato chips have TONS of salt, you'll have to use lots if you are looking to get close to that taste. Mine also taste a little like "salt and vinegar" SAD chips.

You won't get the exact msg-laden, grease fried potato chip, so if you want an exact duplicate, maybe just get over it, and move on to other similar foods that work easily with raw. If you need help getting over a SAD potato chip craving, just google "acrylamide" with potato chips, fries, etc.. :eek:

Corn chips are a great idea. Spiced nuts? Salted and flavored crackers? Sweet potato chips? Salted raw sunflower seeds? Or even fresh veggie "chips" - carrot flats scooping up spicy guacamole, etc, etc... There are so many wonderful raw possibilities!!

I think the conversion is about 1 cup kernels per ear of corn.

In Raw Food Real World, in their corn tortilla recipe, they ask for 3 cups fresh corn kernels, then it says "cut from 2-3 ears".

[berrienoire]

hmmm... Rawkinlocs, I think I'm gonna have to give the apple cider vinegar suggestion a try! Hope it works on yams...will be sure to rinse em really well.

exurb...
did you soak your potatoes in the ACV, OL, and coarse raw sea salt sololution for a bit before you dehydrated them? Or did you just coat them with the mixture and then put them right into dehydrater? I actually have some blue potatoes...sitting and starting to grow lil roots!! Maybe I'll try out what you did with yours :)

[Rawadventures]

I made some potato chips just the other day. I was so shocked at how good they were. I did soak mine in water for a couple of hours... rinsed.... and then "marinated" them in some acv, salt, cayenne, etc. I dehydrated them overnight and they were scrumptious. I dipped them in some guacamole and taco meat (raw, made from nuts) and it was wonderful!!!!

[exurb]

berrie, I put them in ACV when they came out of the slicer, pretty much just left it there long enough to finish preparing and slicing the others. Then I made a marinade of ACV olive oil and coarse salt, dried off the potatoes then tossed it in that.

Rawadventures' sound like a great method, and glad she liked them.

[berrienoire]

berrie, I put them in ACV when they came out of the slicer, pretty much just left it there long enough to finish preparing and slicing the others. Then I made a marinade of ACV olive oil and coarse salt, dried off the potatoes then tossed it in that.

ah, okay... great, thx!

[Doe]

I was sitting here catching up on all the posts so far today, munching on raw potato chips. First time I've ever come across a post about what I was eating at the moment.

I never use acv on chips or for anything, just don't use it. Don't soak either. As I'm cutting the potatoes I put them into a plastic container with the juice of 1 lemon, a couple tablespoons evoo and some gray salt. (Real heavy on the salt. Most of it stays in the liquid, so I want enough to taste on the chips.) And stir them around real good with my hand while tipping the container to one side to coat them all. The potatoes sweat and add water to the mixture so the more times potatoes are added and stirred the more liquid is in the container.

When I'm finished cutting potatoes I massage them all in the oil, to make sure they are all coated real good. Then start removing one at the time, scraping off all the liquid possible on both sides of the potato, on the edge of the container. Then lay each slice on the dehydrator tray. And dehydrate. That's it.

Below the liquid in the container is a thick layer of white starch.

There is a thickness issue, which is usually solved with practice. I have made batches with different thicknesses trying to get it just right. When you find what you personally like they are sooooo good.

Teri S

[spiralgirl]

exurb, Rawkinlocs, and Doe,

Okay all of you contributed to the best potato chips I've made thus far.

Here is what I did:

I used two red small potatoes and sliced them on a mandolin slicer at the thinnest setting. Then I used this round shallow type of glass dish and added Apple Cider Vinegar (just eyeballed but maybe 1/4-1/3 of a cup as I didn't have a tonne left). I soaked them for an hour and sort of took my hands and tossed them around a bit making sure each one was completely coated in the ACV.

After an hour I took them and dumped them in a colander and rinsed with cold water. Then took each individual slice and rinsed each one really well.

I used the same shallow bowl and again used about 1/3 cup of Apple Cider Vingegar, maybe more and 4 TBSP of cold pressed olive oil, and grinded sea salt and pepper all over a bit, then added a couple pinches of more sea salt. Then I soaked this for about 20-30 minutes and massaged heavily for like 20 minutes coating every single chip.

Then I ran each slice through the mixture to coat it and popped them on the teflex sheet and added herbamare salt on top. I put in the dehydrator at 140 at about 8 pm or so just for the first two hours then went down to 105 and checked them at like 10am the next morning and they were so good.

Now they aren't low fat but my sister and I gobbled them down.

http://i88.photobucket.com/albums/k186/foofooberry/DSCN0440.jpg