Potato Chips

This recipe is from the cookbook, “How We All Went Raw, Raw Food Recipe Book,” by Charles Nungesser, Coralanne Nungesser, and George Nungesser.  I recently decided to eat more raw and purchased an Excalibur food dehydrator and this book to start on my journey.  This potato chip recipe is the first I tried with my new dehydrator.  I was delighted with the results, and so was my family.  The chips were crispy and delicious.  The only thing I would change is the cayenne pepper.  For my taste 1 tsp. is just too much — way too spicy for me.  Next time I will use 1/4 tsp. cayenne pepper, and I think that would be perfect.

I love that these chips are raw, and that I have the power to regulate the amount of spices;  definitely healthier than the supermarket variety.  A dehydrator uses low temperatures over a longer time than baking does, but don’t worry, it only costs 3 – 6 cents per hour to run a dehydrator, and you will be preserving  the living enzymes in your food.

time: 20 minutes prep

2 – 3 hours to soak

11 – 12 hours to dehydrate

In a bowl, add: 6 red potatoes, thinly sliced (if you use russet potatoes, trim off any green spots)

5 cups distilled water

Soak about 2 – 3 hours; rinse and drain to remove starch.

In a bowl, add:

potato slices

1/4 c. extra virgin olive oil

1/4 c. Ume Plum Vinegar (or raw apple cider vinegar)

1 tsp. cayenne pepper (I think 1/4 tsp. is plenty)

1 – 2 tsp. sea salt, or to taste

Marinate for 1 hour.  Place each chip on a teflex sheet and dehydrate 11 – 12 hours at 105 degrees.

 

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