Recipe Homemade vegetable chips

1. Wash and peel the vegetables and, using a mandolin, chop them (except the kale chou) in thin rings 2 mm thick. Cut the Kale cabbage into small pieces.
2. Place the vegetables in separate bowls.
3. In each bowl, add the seasoning and mix each preparation separately; Massage the washers to coat them well.
4. Place the beet, sweet potato and zucchini slices as well as Kale minifiers on the trays of your dehydrator.
5. Dry by referring to the temperatures and durations indicated in the reference table below.
6. At the end of dehydration, taste the chips such as or by adding a little salt flower according to your tastes.

 

Drying frame

Raw beet: 60 ° C for 12 hours
Sweet potato: 55 ° C for 12 hours
Zucchini: 45 ° C for 12 hours
Kale cabbage: 40 ° C for 10 a.m.

 

Tip: Marinate and dry your vegetables the day before your aperitif.

Tip: To keep your crisps longer, place them in a vacuum bag or in a jar Color Vis.