With us now in a new year I am looking into what I can make in my dehydrator. I was seeing a lot of posts about homemade dehydrated veggie crisps (or chips!) and thought this was an interesting thought for our canoe camping adventures.
After trying some kale in the dehydrator and not being overly keen on it, I went in search for something else. I had half a sweet potato left over from another meal and some courgettes in the fridge, so thought I’d give making homemade dehydrated crisps a try. Out on the canoe it can sometimes be hard to get the veggies into a meal, as they are less durable to being thrown around. Therefore, having the veggies as a snack might be an new option to try.
Homemade Dehydrated Veggie Crisps (or Chips!)
- 1 sweet potato and/or 1 courgette (zucchini)
- 1-2 tsp coconut oil (melted) or olive oil
- Sea salt, to taste
- Any other spices you may want to add
- Peel, if you wish, the sweet potato and slice thinly with a mandoline slicer.
- Place the sweet potato in a bowl with the oil and sea salt, mix to combine. Add any other spices, if using.
- Do the same with the courgette.
- Place the slicers in a single layer on the dehydrator trays, making sure they don’t overlap.
- Dehydrate at 50°C for 12-20 hours or until crisp.
Enjoy them straight away, but will last in an air tight container for a few days.
We added some paprika after dehydrating to add some extra flavouring and some extra sea salt too. I’ve heard some people use (white) balsamic vinegar to coat the veggies before adding to the dehydrator, which might be on the next attempt.
We enjoyed the courgette crisps a lot more than the sweet potato ones, but they were all still really tasty.
Consequently, if you want to learn more about dehydrating see our post ‘Beginners guide to dehydrating food‘.
Also for the meat eaters out there ‘Homemade beef jerky to make at home‘ is a great recipe for cheaper beef jerky.