Vege Chips

Vege Chips

Carrots, parsnips, turnips and/or beets
Salt (optional)*

1. Scrub veges clean. Cut away any rough spots and blemishes.
2. Slice veges with a mandolin.
3. Prepare a soaking bowl or tray with 3 parts vinegar, 1 part oil.
4. Toss veges in mixture to coat. Allow 15 minutes marinade. Drain.

5. Lightly salt veges if desired.
6. Lay out in a dehydrator. Run on 135 degrees for 8 hours and then turn to 100 degrees for an additional 8 hours.
7. Pack in air tight bags or containers for snacks, salad topper or rehydrated in winter soups.

*I salt bitter roots like turnips but prefer sweet roots like carrots and beets unsalted. Experiment to find what fits your taste.

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