Summer is here and soon our garden will be bursting full of fresh veggies to enjoy. Being able to enjoy your fruits and veggies in different ways makes it so much tastier. Plus being able to enjoy the bounty well into fall and even winter is an option with these recipes for veggie chips that we are sharing with you today.
Recipe developers from Excalibur Dehydrators (www.excaliburdehydrator.com) created healthy chip recipes below- a raw twist on the classic potato chip. Adults and children will love the crunchy goodness and burst of flavor from these healthy treats. Have you ever used a dehydrator on your veggies? These look so delicious!
8 Heirloom Tomatoes
½ tsp salt
½ tsp basil
½ tsp oregano
½ tsp freshly ground black pepper
Wash, dry and core tomatoes. Then slice tomatoes ¼” thick. Season tomatoes by sprinkling salt, basil, oregano and ground black pepper. Place vegetables in a single layer on Excalibur dehydrator trays. Dry at 155º F for 8 to 12 hours or until tomatoes become crisp.
Let tomato chips cool to room temperature and then store in an airtight container.
? tsp salt
½ tbsp melted coconut oil
½ tsp cinnamon
Wash and dry carrots. Then thinly slice carrots. In a bowl mix carrots, salt, melted coconut oil and cinnamon. Place carrots in a single layer on Excalibur dehydrator trays. Dry at 125º F for 6 to 10 hours or until carrots become crisp.
Let carrot chips cool to room temperature and then store in an airtight container.
3 large cucumbers
1? tbsp smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp mustard powder
¼ tsp cayenne
Wash and dry cucumbers. Then thinly slice cucumbers. In a bowl mix cucumbers and all seasonings. Place cucumbers in a single layer on Excalibur dehydrator trays. Dry at 125º F for 4 to 8 hours or until cucumbers become crisp.
Let cucumber chips cool to room temperature and then store in an airtight container.
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp nutritional yeast
2 tsp chili powder
½ tsp lemon juice
1 tsp salt
1 teaspoon pureed garlic (about 2 cloves)
½ teaspoon onion powder
½ teaspoon ground cumin
? teaspoon cayenne pepper
½ pound stemmed curly kale (about 1 ½ large bunches)
Soak the cashews in water for 4 to 6 hours.
Rinse and drain. To make the cheese sauce, combine the cashews, carrot, water, nutritional yeast, chili powder, lemon juice, salt, garlic, onion powder, cumin, and cayenne in an Omega high-performance blender and blend until smooth and creamy. Wash and towel-dry the kale and put it in a large bowl. Toss the kale with the sauce, making sure all the sauce is clinging to the leaves.
Place the leaves on Excalibur dehydrator trays covered with a nonstick sheet. Make sure that each leaf is separated from the others and none are on top of each other. This ensures that the leaves dry quickly and evenly. Dehydrate at 105°F until completely crisp, about 12 hours or longer
(Courtesy of Raw Food for Dummies by Cherie Soria and Dan Ladermann)
Sweet Potato Chips
1 large sweet potato
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary flakes
½ tsp sea salt
½ tsp paprika
Wash and dry sweet potato. Then thinly slice sweet potato. In a bowl coat sweet potato slices with lemon juice and olive oil. Then add dry ingredients. Place sweet potato slices in a single layer on Excalibur dehydrator tray. Dry at 125º F for 7 to 11 hours or until sweet potato chips become crisp.
Let chips cool to room temperature and then store in an airtight container.
Enjoy these healthy alternative to potato chips with the summer bounty from your garden. Thanks to Excalibur Dehydrators for sharing these recipes and images with us. Let us know if you try them out!