Sorry Brad! There’s a New Chip in Town!

ImageI mean I don’t want to brag…BUT!  And ok, so when’s the last time you had a curly sweet potato chip?  Maybe that’s the charm of them though!  I will say this: They are CRUNCHY, they crack like chips do, you can put them on sandwiches like you do other chips (I had a manna bread sandwich with peppers, avocado, wilted kale and these chips…sensational!), and they are still so delicate and delish!  One thing I will do differently, perhaps, is slice them a tad bit thicker on the mandoline.  See, my theory going into it was that I would slice them extra thin because then they would dehydrate quicker.  False.  Those bad boys took every minute of 24 hours to finish!  But how exciting!  So here was my process (I suspect I will do the same for future chipping…zucchini, beet, kale (maybe…overrated), eggplant):

  • Step one: Don’t Peel.  Stare the veggie in the eye (or nub), and commit to not peeling it.
  • Step two: Get out the mandoline, and slice away.  Pick a thickness that makes sense to you, and stick with it.  Consistency is key!
  • Spray evenly with coconut oil spray (sooo much more flavorful than other oils, and save yourself the unneccessary fats by using oil)
  • Sprinkle with seasonings.  Make it spicy, or cheesy with nutritional yeast.  Less is sort of more.  I think I went overboard, but they are still delicious!
  • Dehydrate for a long time.  Literally, these took 24 hours!  It’s ok to check on them, you won’t ruin the process.
  • When they’re finished, if you don’t house them all in one sitting (you might!), let them cool for about 5 minutes.
  • MOST IMPORTANT if you want to impress friends the next day, and enjoy crispy chips with your lunch, store in an absolutely air tight container.  Don’t be that person that gets people all excited only to find out they aren’t like they were the night before.  Fail!  Limp “chips”.  Preventable.  Air-tight container!

So the dehydrator and I are officially friends now.  I’m planning on making some breads soon.  Maybe a pizza.  Maybe I’ll warm my morning Manna bread in it.  Maybe I’ll warm up some stuffed portabella’s.  Endless!  In fact, we’re SUCH great friends, that I have officially rImageeplaced an old, dear friend of mine.  One that has stood by me, and been quite useful in times of desperation.  But I’ve known for some time, that this friend was no good for me…the good ole poisonous Microwave.  Gone.  Took a knee under the counter.  I officially have a raw kitchen!  Working on getting another juicer now.  The old one I have holds too much juice in the pulp.  Any suggestions??

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4 thoughts on “Sorry Brad! There’s a New Chip in Town!

  1. Somer says:

    So cool Jinji! A dehydrator is the only official piece of equipment I’m lacking. I have a champion juicer so I definitely recommend that one. It is HARDCORE, sturdy and works great.

    • jinji says:

      Thanks for the tip Somer!! I have been surfing Amazon all day and had narrowed my search to a Champion and an Omega…glad this has been my most challenging decision today! ANd I think you may have just made it for me! Super exciting stuff though! You HAVE to look into getting a dehdrator! Successfully making something with it is such a great feeling!

      • Somer says:

        So glad I could help! One warning, it weighs A TON, but I guess that says something about how sturdy it is! The thing could survive a nuclear bomb. The only drawback is that it doesn’t do wheat grass well. It says it doesn’t do it at all and they sell an additional special attachment for the wheat grass, but I’ll tell you a secret, if you juice the wheat grass with carrots, apples or other solid produce and snip the wheat grass into one inch lengths and smash it all in, it works fine 😉

        Yes, I think the only think holding me back with the dehydrator is patience. I really don’t know how to wait 24 or more hours for something to be ready…..

  2. erika says:

    Kudos on microwave free- we are a year in and couldn’t imagine owning one again!

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