I’ve receive some new toys in my kitchen and I am having fun playing with them. One was the amazing Ninja which has made me a smoothie making veggie drinking obsessed fiend. The second toy, a dehydrator, has increased my veggie consumption even more making my diet the healthiest it has ever been in my life. And I feel GREAT!! My dehydrator is constantly loaded with amazing things like homemade granola and my favorite…veggie chips.
It’s funny how and why I bought a dehydrator. It’s kind of embarrassing to admit but we actually bought it to make dog treats. Dog treats like dried chicken and apples are very expensive and after reviewing some of the packaging, we started wondering what they were actually made with. Packaging included strange chemicals so dehydrating seemed like a great thing to attempt for our dogs.
We soon realized dehydrating would be life changing for us as well. We now make our own chili lime pistachios, sun-dried tomatoes, trail mix, granola bars and dried fruit including apples and bananas. We also dry fresh herbs and vegetables before they go bad so we can store in the pantry for future use. Now nothing goes to waste.
Now back to my veggie chips… you know the book, Deceptively Delicious, by Jessica Seinfield that caters to moms trying to sneak vegetables in their children’s diet? Well, I am like one of those kids. You have to trick me and hide veggies in my food in order for me to eat them. That is why I love making veggie chips in our new food dehydrator. I get the crunchy yumminess of naughty chips but…instead they are loaded healthy ingredients including not only vegetables but things like flax seed and other seeds. And the best part is that we don’t taste the vegetables, just great crunch with good fresh flavor.
HOW TO MAKE:
3 Cups of Corn (fresh or frozen)
1/2 Cup Ground Flax Seed
1 Teaspoon Granulated Garlic
1 Teaspoon Sea Salt
1/2 Cup Sunflower Seeds
1 Teaspoon Cumin
1 Cup Veggie of Your Choice ( I used edamame for this one – but other favorites are spinach and carrots)
1/2 Cup Jalapenos (Optional)
Combine in blender and blend on medium until well blended. Dehydrate on 145 degrees for 3 hours. Then cut up in pieces and dry for at least 3-5 more hours until desired crispness is achieved. I like mine very crispy so I dry at least 5 hours. Times vary depending on the different vegetables used, spinach sometimes takes less time than carrots.
I use frozen corn and thaw it out in the microwave on low.
To make ground flax seed, put whole flax seed in blender and blend until a powder is created. By the way if this is done with rolled oats, oat flour will be produced.
It is not necessary to add jalapenos but I love a little heat. I buy the canned jalapenos that come with carrots, which adds more veggies in the mix.
Most dehydrators come with a flat tray that is supposed to be used for making chips like this for fruit roll ups.
However, I found that tray was horrible and the chips stuck to it. The chips never dried well since the sheet didn’t allow much air flow. One tip I learned was to use parchment paper and cut it out to fit the dehydrator drawer. The parchment paper can be used over and over. All my chips dry perfect on them and are easy to pop off.
Blend for one-two minutes until well blended.
Should be a cornbread batter like consistency.
It is important to spread out as thin as possible to achieve a chip like form. If made thicker, they will turn out fine but more like a cracker.
Scissors are helpful to cut in triangle shapes or strips.
I am addicted to eating these with homemade humus – a snack loaded with vegetables, healthy seeds and protein.
Ok and one last tip
If you are shopping for a dehydrator, I have spent endless hours researching the dehydrator options. For the price and performance, the Nesco Snackmaster Express Food Dehydrator and Jerky Maker seems to be the best new innovative product available. It dries food in hours, not days like other models. I am very happy with it and I don’t get paid by Nesco. It can be purchased at Sur La Table for $64 and less at some Walmart locations.