Chips! From all sorts of veggies

Just wanted to put up a page on chips. I've been having fun making chips from eggplant, sweet potato, carrot, parsnip, and kale. Anyone do any other veggie chips? I basically coat mine with olive oil and sea salt, and bake on a high temp (like 400) for a little while with an alert nose. Kale is especially fun when you use curly kale.

Are they crisp Suzy or just soft?  Sounds good....

Kale, coated in a mixture of a little tahin, seasalt and shoyu makes great chips. I make mine in the dehydrator, so they are really healthy.

An other favorite are the sweet chips you can make with parsnip, or applechips with a bit of cinnamon.

Cat, Apple chips sound delicious. Do you coat them with something like olive oil first?

Jami, they are really good:) Their softness/crispness depends on the batch. Sometimes, I am impatient and take them out before they are crisp. Other times, I will take out a whole tray because the ones on the edge have started burning, but the thicker-sliced ones/ones in the middle will still be soft. I have heard in the case of making granola, you get more even crunchiness if you don't put granola in the middle of the baking sheet--make a donut shape. That might work with the chips. I usually open the oven two times--taking out those that are done, then waiting for the rest to catch up.

Suzy, I slice the apples in thin slices on a mandolin. Then it depends: in the dehydrator they don't get warmer then 40 C so no oil is better, because otherwise they stay soggy and greasy. A coating will prevent adequate drying. On the other hand, if you make them in an oven at a higher temp, i would coat them very lightly in a very neutral oil. Or in an oil that complements the flavour, like coconut. Just play about with them for a while...

The parsnipchips are best deepfried btw.

You're welcome Lewis! And Cat, I will try deep frying the parsnips. Sounds awesome.

Feijoas, although they're more a candidate for the dehydrator.
Celeriac makes good everything. The 'chips' stay softish, but if you like the flavour of celery, but the texture of parsnip, celeriac's your veggie! OT, but I think celeriac mash/puree rules all others and that's saying something
Not chips, but same process...cook up a  batch of chickpeas, drain, roll in oil and flavours of your choice. Garlic powder, salt and smoked paprika's good.  Bake in a medium oven till they're crunchy on the outside, but soft in the middle. Kids usually like them!

Leila Rich wrote:
Not chips, but same process...cook up a  batch of chickpeas, drain, roll in oil and flavours of your choice. Garlic powder, salt and smoked paprika's good.  Bake in a medium oven till they're crunchy on the outside, but soft in the middle. Kids usually like them!

Awesome. And I will try celeriac--I love it cooked.  I've never had or heard of feijoas, but I looked them up and they sound great. I have not made them myself, but as far as fruit chips go, jackfruit chips rock!

I forget that our similar latitude to some Central/South American countries allows various odd fruits to grow well here. Tamarillos, Chilean guavas, passionfruit...feijoas (pineapple guava) are my fav though.
Sounds all tropical and exotic, but not so much. Just not much in the way of snow in the Northern bits.

I was listening to an episode of The Survival Podcast where Jack Spirko suggests that dehydrated zucchini chips are a great way to use a very plentiful vegie (they certainly grow prolifically in our garden, and you can only make so many zucchini slices and stir-fries!)  If I recall correctly, he suggests cutting fresh herbs (basil?) and sprinkling that on the slices before placing them in the dehydrator; the herbs bond with the zucchini as it dehydrates.  Looking forward to giving it a go when this year's crop comes in.

I think it was the episode he did talking about the Dinner Garden project.

That is a great idea for zucchini and summer squash. I bet it would be great with dried tomato as well.

Great ideas here for some very nutritious and plentiful food!  I love to eat a lot of "raw" food, so I like the ideas to dehydrate at low temps.  Thanks!

@Solstice, I can really recommend the kalechips as a great way to start with dehydrating chips...

Suzy, great thread! I tried the kale chips at 400 and it was too hot - a bunch of them turned brown before the rest were even half done. Then I read up a couple recipes I'd been saving, (including the GF Girl's kale chips) and they said 350 degrees. I tried the lower temp tonight and it seemed to work better FWIW.

Plus, I think I need to be more patient and put less on one baking sheet so I can spread them out better. Lack of cooking patience seems to be a recurring theme with me...

Also, curious about using the food dehydrator for kale - probably with no oil, is that correct? The oil on the roasted ones sure is lovely, so I'm wondering how they would compare.

Jocelyn, I tend to go ahead and put a whole bunch's worth of kale in one batch, and then open the oven twice: 1st time for the top crispy layer, 2nd time for the rest

Sounds great but did you tried banana chips ever? Quite different than those traditional ones so just try them out!

Blend Bananas and mango and massage onto kale for great sweet chips.  The kids love it and it is a way to make bananas go a lot further in dehydrating and storing.  Same with mango.  The flavor of the kale is hidden in the fruit!!

Awesome idea, Kelly!

Fruity kale chips? Mmmm!
My discovery for the day: crispy cabbage. Oven 425 until the cabbage is 1/2 crispy, 1/2 moist. Delicious.

kellyware wrote:
Blend Bananas and mango and massage onto kale for great sweet chips.  The kids love it and it is a way to make bananas go a lot further in dehydrating and storing.  Same with mango.  The flavor of the kale is hidden in the fruit!!

Well I tried banana with the flavor of chocolate for making kale chips!
You just need some chopped banana, cacao powder, vanilla extract, coconut oil, seed milk added with bunch kale!
Its really yummy loved by kids specially also quite healthy to eat!

Awesome Idea! like a chocolate chip cookie without the bad stuff, or a chocolate macaroon! I am so excited for tomorrows batches!  It is Kale dehydrating season! Store that sun power! Tonight I am drying plain kale to powder for my winter green fruit smoothies.

Thanks for that appreciation.
Green fruit smoothies sounds interesting, do share its recipe with us also, curious to know about it!

I just stick in any fruit after my two banana and water base in half a blender and then add half a blender full of kale or any greens.  I liked to add the fresh cider too!
its breakfast every day, almost.

So you are having healthy breakfast, I must start this also as quite easy to make this smoothie. How if I take the combination of kiwi or pineapple with kale?

it all tastes good. the alkalinity of the kale might help out the acidity of the pineapple and kiwi.  It is endless, you can even add cucumber and mint, etc.

Will also try them later......
Thanks a lot for your advice!!

Suzy, you had me thinking about some kale chips...but I had the deep fryer going, not the oven.  But I'm an experimenter, so I threw in some chopped squares of kale.  They came out surprisingly well!!  They splashed a little oil, and I had to make sure to take them out after just a minute before they were visibly crisp, but they came out very much like Korean seaweed (with more oil..)
I regularly make deep fried squash chips, and I will probably start throwing in a few kale leaves too..

Ok, I still need to try baked...

Eric--sounds AWESOME. Will have to give deep frying a try.

Also baked some celery root chips the other day. They were delicious.

Would love input on two aspects:

1. storing roasted kale chips - I tried to save some for the next day, and either they weren't roasted enough, or roasted ones don't keep well. Ideas, tips?

2. food dehydrator kale chips - tried these the other day, with a little olive oil and salt and...yuck.  Though they did seem dry enough to keep and perhaps add to soup where the excess brassica flavor would be covered up by other things. Maybe the savory ones are not so good in the dehydrator. Looking for tips and ideas, here, too.

Paul talks to Josh, a raw foodist homesteader in Monroe, WA about his north-facing slope piece of land. podcast 109

They talk a bit at the end about Josh's delicious kale chips, with a cashew, onion, garlic, salt "sauce" dehydrated on.

Hello, new here, I was wondering if it possible to make the veggie chips in a solar dehydrator? We would like to build one this year, and this would really great addition to the pantry. Also how long can they be expected to last put up in the pantry?

Hi Tracy, welcome! You could definitely use a solar dehydrator. As far as how long things last, I'm not sure. Josh in the podcast said that his kale chips would last 2 weeks. Maybe if they were in an airtight container they'd last longer? If you didn't mind things getting heated above "raw" temperature, there is always oven canning for dry goods, which supposedly makes them last for more like 20 years.

That is really neat, I am pretty new to all of this, i have always hot water bathed for canning, and am really looking to expanding my horizons, I will definitely look into oven canning.

taking notes..please refer me if there are other great recipe threads I'm missing..I haven't tried ANY of the above mentioned treats and have written them all down for this years harvest..and would love to hear more.

I generally eat vegetables..well..like vegetables..not like snacks ..so I want input..thanks..

I've found that dehydrating kale chips works better for me WITHOUT using oil for dehydrating, otherwise the oil kept them soggy.

I toss the kale in a simple mixture of Bragg Liquid Aminos (non-fermented soy, like soy sauce) mixed 1part Bragg to at least 3part water, or to your own taste for saltiness. Then add Nutritional Yeast and other seasonings(optional). I like just the Bragg and Nutritional Yeast.

I let the kale marinate in the mixture at least 30 minutes, then spread out on dehydrator sheet.

During the dehydrating process, they shrink.

Storage: I have stored them in a sealed bowl for a couple of months and they stayed crispy, if I dehydrate them really well

They would last longer if I wasn't opening the container.


ALL THESE CHIP IDEAS ARE GREAT!!

Question for those of you who use oils for baking and deep frying:

What oils do you use for baking?
What oils do you use for deep frying?

I think coconut oil would be fun with sweetish things.

That mango and banana blend SURE DOES SOUND YUMMY!

was wondering if anyone has tried things like jerusalem artichoke and beets, salsify, carrots, etc. Haven't tried the kale yet but have some in the garden I must remember to pick and try this soon.

I just found a blog post for dehydrating greens:

http://chilechews.blogspot.com/2009/03/how-to-dehydrate-your-greens.html

They could be seasoned real nice for making chips.

Max Hubbard wrote:I've found that dehydrating kale chips works better for me WITHOUT using oil for dehydrating, otherwise the oil kept them soggy.

I toss the kale in a simple mixture of Bragg Liquid Aminos (non-fermented soy, like soy sauce) mixed 1part Bragg to at least 3part water, or to your own taste for saltiness. Then add Nutritional Yeast and other seasonings(optional). I like just the Bragg and Nutritional Yeast.

I let the kale marinate in the mixture at least 30 minutes, then spread out on dehydrator sheet.

During the dehydrating process, they shrink.

I agree that oil on kale chips did not work in the food dehydrator! Blech!

I've since tried sauces made with the following:
--nut butter or tahini
--onion
--garlic
--tamari (or use your Bragg Liquid Aminos)
--lemon or lime juice, optional
--fresh herbs like cilantro, optional
--nutritional yeast, optional
--spices, optional.

In doing so I learned that it works better if
-the nut butter is pretty smooth, not chunky
-salt is added if not using tamari or Bragg
-the sauce evenly coats the kale - not too much and not too little
-use full-grown kale leaves, NOT the new bags of organic baby kale that are now available in my local Costco

Max Hubbard wrote:Storage: I have stored them in a sealed bowl for a couple of months and they stayed crispy, if I dehydrate them really well

They would last longer if I wasn't opening the container.

I agree, Max. The food dehydrator kale chips do seem like they could last a while, IF we weren't eating them!

The oven roasted kale chips do not last. At all.

Max Hubbard wrote:I just found a blog post for dehydrating greens:

http://chilechews.blogspot.com/2009/03/how-to-dehydrate-your-greens.html

They could be seasoned real nice for making chips.

That blog post has great step-by-step photos though if it were me, I would not blanch before dehydrating. I don't think they need it. Though I'm a bit strange in that I don't blanch before freezing either.