What is it about summer that makes me want chips? Needing salt or needing simple, casual meals? This summer I’ve been working on some chip recipes that’ll make those packaged, greasy potato chips obsolete in your pantry. All of these are dehydrated in a dehydrator.
This is my favorite kale chip recipe. It came from the cookbook Eat Raw, Eat Well by Douglas McNish. I’ve tweaked the instructions a bit. (I always have to make a change!)
2 cups raw cashews, soaked for at least 30 minutes, then drained and rinsed
1 pound of fresh kale
1-1/2 cups filtered water
½ cup chopped green onions, green part only
1 teaspoon dried dill weed
3 cloves garlic
1 Tablespoon apple cider vinegar
2 teaspoons lemon juice
2 teaspoons fine sea salt
1. To prep the kale, wash it and starting at the bottom of each stem, strip away the green leaves. Tear into small pieces. Transfer the leaves to a bowl.
2. Massage the leaves for about two minutes to break them down so that the sauce sticks easily.
3. In a high-speed blender, combine the other ingredients to make the sauce.
4. Add the sauce to the kale and massage it in to cover the leaves.
5. Spread the kale onto solid dehydrator sheets in a single layer and dehydrate at 115 degrees overnight. Check them in the morning loosening any stuck leaves and flipping any that are wet. Continue to dehydrate as needed.
6. When dry transfer to an airtight container, such as a large glass canning jar.
The books states that they store for up to seven days, but I’ve stored them for months without spoilage. Just make sure that they are completely dehydrated so they don’t mold.
These are super easy. Just slice up some Michigan tomatoes and place them on dehydrator sheets – start out with the solid sheets with mesh sheets on top. Sprinkle them with salt and dried basil. As the tomatoes become less juicy, remove the solid sheets, so they dry on the underside. Dry them until they’re fairly crispy – but in the end they will be a bit chewy no matter what.
BBQ Zucchini Chips
Inspired by a bacon substitute recipe by Adam Graham of Camp Rawnora, these chips are a great, spicy replacement for potato chips.
2 10-11 inch zucchinis
½ cup coconut aminos
2 Tablespoons apple cider vinegar
¼ cup olive oil
¼ cup dried tomatoes
½ cup coconut palm sugar
2 Tablespoons plus 1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1. Soak the dehydrated tomatoes in the coconut aminos, apple cider vinegar, and olive oil for one half hour.
2. Cut the zucchinis into thirds, and then slice them lengthwise with a mandolin, food processor, or steady hand. (I used #2 thickness on the food processor.)
3. Mix all ingredients, except the zucchinis, together in a blender to create the marinade.
4. Marinate the zucchini pieces in the liquid for one-half hour.
5. Place zucchini pieces on dehydrator trays with solid sheets (to catch drips) topped with mesh sheets. Brush extra marinade on pieces and sprinkle salt on top.
6. Dehydrate overnight. In the morning remove the solid sheets leaving them on the mesh sheets, and turn the pieces over.
7. Dry them until crispy – which could take another 24 hours.