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:
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.