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How to season papaya chips?

 
gardener
Posts: 1870
Location: Just northwest of Austin, TX
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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.  
 
gardener & author
Posts: 1678
Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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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.
 
Casie Becker
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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
 
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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.
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