Dehydrator Stories – Sweet Potato, Kale & Courgette (Zucchini) Chips

I had been umming and erring about buying a dehydrator for months, and I finally bought one for my birthday. I had read so much about how good it is to eat raw food, but I wasn’t into that, I just wanted to create healthy snacks. Crunchy snacks. I. MISS. Crunchy. Snacks!

I opened the dehydrator a few weeks after it had arrived and went about making sweet potato chips, kale chips and courgette (zucchini) chips. At that moment in time, it all sounded like a great idea: crunchy/crisp snacks to eat that were simple and delicious. The only problem was that the results were nothing to shout home about. The sweet potato chips were crunchy, sorry, read rock hard… so hard, that they nearly broke my teeth. The kale chips weren’t bad, but the amount of energy to make them with such little reward was not worth it. My favorite out of the three were the zucchini chips. Again though, they took so much effort (time, electric etc) to make, and so little reward (28 g (1 oz) a tiny handful from 1 lb of courgette (zucchini). It just didn’t make sense to me.

I understand that dehydrating is a great way to preserve foods, but I really think a positive of eating fresh fruit and vegetables is to load up on the water inside them.

Not surprisingly, the dehydrator was a big no-no for me. The taste and texture is not worth the time, energy or cupboard/counter space, so I returned it for a refund, as I didn’t see using it for anything else.

 
DEHYDRATOR SWEET POTATO CHIPS

dehydrator sweet potato chips
Ingredients

  • 454 g (1 lb) peeled sweet potatoes, sliced to 3-4 mm (1/10th inch)
  • 1 teaspoon melted coconut oil
  • salt and pepper to taste

Method

1. Soak sweet potato slices in water for 30 minutes. Drain and soak in fresh water for another 30 minutes. Drain and dry by patting with a towel/kitchen paper.

2. Toss sweet potatoes with coconut oil and seasoning. Arrange on dehydrator racks according to manufacturer’s instructions.

3. Set dehydrator to 57 C (135 F) and dehydrate for 24 hours, or until the sweet potato slices are dry and crunchy. Note: the resulting chips weigh about 15-17 % wet weight.


DEHYDRATOR KALE CHIPS

(sorry, no photo, I must have eaten them before I thought about it)

Ingredients

  • 300 g (2/3 lb) kale, stems removed, torn into 5 cm (2 inch) pieces
  • 1 teaspoon olive oil
  • salt and pepper to taste

Method

1. Toss kale with oil and season with salt and pepper.

2. Arrange on dehydrator racks according to manufacturer’s instructions.

3. Set dehydrator to 57 C (135 F) and dehydrate for 4-5 hours, or until the kale is dry and crisp. Note: the resulting chips weigh about 12 % wet weight.

 
DEHYDRATOR COURGETTE (ZUCCHINI) CHIPS

dehydrator zucchini chips
Ingredients

  • 454 g (1 lb) courgette (zucchini), sliced to 3-4 mm (1/10th inch) slices
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • garlic flakes to taste

Method

1. Toss courgette (zucchini) slices in oil and season to taste with salt, pepper and garlic.

2. Arrange on dehydrator racks according to manufacturer’s instructions.

3. Set dehydrator to 57 C (135 F) and dehydrate for 24 hours, or until the courgette (zucchini) chips are dry and crisp. Note: the resulting chips weigh about 6 % wet weight.

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