I dehydrated very thin slices of papaya until they are crispy. The texture is nearly like a potato chip (slightly papery) and the flavor is very mild. I think it could easily be made into a savory chip. I am not sure how to season dehydrated raw foods. It didn't turn out well when I tried to season green beans, so I would welcome some suggestions.
It would also be nice to see savory recipes for fresh papaya also. Cooked or raw it is such a nutritional powerhouse, I would like to be eating more.
Seems like it might be hard to get any seasoning to stick without either frying the chips or rehydrating them
My rough ideas: fry a few in hot oil and see if they puff up like rice chips. Once fried, the oil might make a little salt and chilli stick. On popcorn I use all kinds of different seasonings, but powdering the salt in the blender first makes it stick nicely in a thinner layer.
Or roll them in a moist mix of salt and spices and then redehydrate them.
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I am actually planning for the next papaya, but if they do puff up when fried that would be fantastic. Maybe I will try plating with some of this batch tomorrow morning when I come home from work. One papaya certainly makes enough to try several different approachs
You can try soaking or coating the peeled papaya in salty kefir (water, juice, milk, cheese) or maybe in salty koji liquid. And then dehydrating them. I don't think it will take much longer and esp the koji it can add a wonderful umani flavor.
Iterations are fine, we don't have to be perfect
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