Veggie Chips

So I just got the one picture… of the squash chips

This is them in the process of dehydrating

Veggie Chips

This is perfect for any abundance of veggies you have from your garden, farmer’s market, etc.

I like to do things like squash, zucchini, potatoes, carrots, parsnips. Anything that’s not really juicy, that will slice thinly as possible.

Now the trick for this is that you have to slice as thinly as you can. You can see that some of this squash is thinner than others, or thicker than others, or well… you know what I mean.

If you want salt or any type of seasoning, you need to add it before dehydration.

So what I do is set it on 165° for 8 hrs. That’s kind of my go to. Anyway, after 8 hours, I take out all the very thin and/or small pieces. And I usually redo the not so super thin slices for another 4 hours or so. You can check it then and determine whether it needs more or not.

This isn’t an exact science, well maybe it is, but you don’t have to stress over. This is one of those things that not only will you be able to kind of eyeball and see if it’s to your liking, but over time you’ll better be able to gauge your slicing skills and your machine.

I’m not sure the longevity of these things, because they never last more than a few days at my house. I absolutely will not buy store chips, unless it’s some kind of party or something. It has to be a special occasion. I don’t stop my kids from buying their own, but they know they’re loaded with stuff no one needs in their bodies. Even they don’t get them often.

We used to go through a bag every couple days, now we only get them every several months. So while it’s not perfect, it’s certainly progress in my book.

I digress….while we haven’t tested the longevity of these chips, I’d imagine they last a fair amount of time because they no longer have any moisture in them. You’d have to experiment to see if they get stale or not and report back to me.