Hey Cela!

I was at our local vegie/fruit market yesterday and I saw (and purchased) something I had never considered before. It sure is a great on the go idea and I wondered if you have a "method" for us to re create it at home...

I am not as creative in the culinary skills as I'd like to be.

Simply put, they were Vegetable Chips..yes that is right, Dehydrated Vegies. This batch had Taro, Sweet potato, Carrots, Squash (butternut, I think) Green beans...not sure now what else. The other ingredient is Sea Salt. That is it.

I have to assume that the vegies were getting past a selling point and they decided to make a trail mix of vegies out of them. It is fabulous and quite tasty. They are as crunchy as Potato chips with a touch of a salty flavor. It actually brings out the sweetness of the Sweet Potatoes and Taro (isn't Poi made from Taro?). I am sure it would be great with peppers and all sorts of items.

Anyhow, if you know what to do, I am sure this might help the salty cravings we sometimes feel.....

As always!

Hey Lynn...I have never done this before, but I'm thinking that it could be done in an oven as long as the oven is not set on too high of a temp...you know kinda like croutons and biscotti...both are baked more than once and on low temps to "dry them out" so they are crispy...I dunno but it could work. I have seen these kind of chips in 1 of our higher end grocery stores recently...it would be worth a try...hopefully Celadon will see this and come up with something for us! Blessings!

Good morning! Veggie crisps are easy to make. You peel the vegetable of choice, then use a sharp, wide potato peeler, not a long narrow one to make the slices. It works beautifully on sweet potatoes and turnips which are a lot harder than potatoes. You don't have to dehydrate them, just make about two pounds, drizzle them with a teaspoon or two of olive oil and stir them around with your hands on a cookie sheet. Sprinkle with salt and pop them in a 400° oven for about 20 minutes. Then start checking them every few minutes for doneness. There is no exact time because every oven varies so when you figure out how many minutes, write it down so that next time you make them you will know. Of course, after you figure out your oven, you can season them with all kinds of things like garlic or onion powder, or cumin or any spice you like.

You could go nuts and buy yourself a dehydrating machine. I had done this a while back...was drying out fruit for the dogs...don't ask.

The only thing that I warn with these yummy crisps is that the majority of that pile is made up of starchy veggies. Since they are dehydrated, you can eat way more than you could if it had all of its moisture...but guess what, the calories and carb count are the same. You're eating more calories and not getting the same amount of "full"...now that seems counter productive, doesn't it?

Remember, there isn't such a thing as a free snacky food! If you are snacking on these, you're mindlessly eating. I'd say, if you like them, have them as part of your planned meal. Maybe sprinkled on some prepared tuna or chicken salad?

xoxo

Kim!

You are so right! I came straight home and put them into snack bags so that I had portion control as I added it to my meal plan. <phew> Failure to plan is planning to fail as we have all heard. I am trying to take away all triggers as I bring home the groceries and put them away.

I found that this was an easy way for me to get in some vegies on my crazy days at work when I work away from home. I am going to try to make this without the starchier vegies, use peppers, onions etc.

Your tuna suggestion made me realize that it would be fun to crush these and add them to a salad for zest... better than a crouton for those crunchaholics...

Thanks Cela and Amelia for helping me with this idea!!!