7 Large, well scrubbed Yukon Gold (or other golden) potatoes
Salt to taste
Yellow Flake Yeast
A little cayenne (optional)
Slice the potatoes as thin as possible (paper thin). (I use a meat slicer or a vegetable slicer.)
Dip in a bowl of fresh lemon juice to retard discoloration.
Layer on mesh dehydrator sheet and spray light with a pan spray.
Sprinkle lightly with savory sprinkles.
Dehydrate for several hours at 110 degrees or until crispy and crunchy.
Check frequently as the thinner potatoes will dry quicker than thicker slices.
Cool well and bag in an airtight container.
Great for dipping or just eating for pleasure!
A few satisy quickly, unlike commercial potato chips which can take a whole bag to satisfy.
Fills a 9 tray dehydrator.
Note: Blend dehydrated potatoes into powder, and you will have a great thickener to use in soups and sauces, plus you increase the nutrition of the prepared dish. Store in air tight container.
- Chef Jeff and Nancy Riedesel, from This Is Not Your Mother's Cookbook
* Comments: Michelle suggests that since "pan spray" is not raw, consider using a Misto spritzer with olive oil to spritz on the chips instead.
Preparation by Chef Jeff and Nancy Riedesel
by Michelle Reeves