Homemade Chips

[Bwaha]

Just made a batch. Turned out great except for a very bloody knuckle. The tater turned in my hand and I bled like a stuck pig. But they were tasty and crunchy.

http://localfoods.about.com/od/snack...otatochips.htm

[Persephone]

I no longer eat 'potato' chips....ever since I tried 'apple' chips.

[OldSaltyFart]

Apple chips, never heard, must taste.

[Persephone]

Originally Posted by OldSaltyFart

Apple chips, never heard, must taste.

If you don't have the time to make them yourself, you can always buy it.

[G David Bock]

My wife has been doing apple chips for years now. Lightly dredged in a mix of sugar and cinnamon before going into the dehydrator. For holiday decadence, after dried, dip one half in melted chocolate, sprinkles of other decoration option. She recently won a $200 prize in a recipe contest for that chocolate dip with sprinkles idea.

We also dehydrate ~ chip other fruits and vegetables. Tomatoes are an obvious one. Kale and squash are others. Strawberries(which get sweeter) and blueberries for adding to granola.

Our dehydrator has gotten lots of mileage.

[Persephone]

Originally Posted by G David Bock

Our dehydrator has gotten lots of mileage.

I'll look into a dehydrator...but baking them in the oven has been working just fine for me.

[Persephone]

Pineapple is another fruit that make great chips...

[Persephone]

Here's what you do:

1. Slice the pineapple chips as thin as you possibly can. I use a knife, but if you're not scared of your mandolin...go for it. Be aware that pineapple is awfully slick...so be careful!

2. Place the chips on a rack over a cookie sheet. My rack Is a non-stick grid.

3. Place the fruit in a 170 degree oven. (That's my oven's lowest setting, you may need to experiment if yours doesn't go that low.) You're looking for dried, not cooked, so go as low and slow as your oven will allow. On the convection setting, it took about three hours to dry both pineapple and pear to a nice crunch. On regular setting, it took more like six hours. You'll know they're done if one keeps its shape when you pick it up instead of drooping over. They'll hit the counter with a happy "clink" instead of a thud when they're good to go.

4. If you have any left after doing properly diligent quality control , store them quickly in something air-tight, like a zip top bag. They need to be stored quickly or will lose their crunchiness.

[Persephone]

This is the ideal thickness...or thinness.

[ole timer]

well I'll be jiggered must see if we can get em here...they look good

[ole timer]

did up a batch of teater tonight cut them very fine and fried em up in the fry pan with lots of marg cooked until just a golden color, splashed some ketchup on em and shoved them in my face...darn good.

[Bwaha]

Originally Posted by ole timer

did up a batch of teater tonight cut them very fine and fried em up in the fry pan with lots of marg cooked until just a golden color, splashed some ketchup on em and shoved them in my face...darn good.

Careful which one you use. Some Margarines are worse than butter.

http://www.mayoclinic.org/healthy-li...e/faq-20058152

I stay away from artificial foods altogether. I'll consume none of it.

[G David Bock]

25 wild international chip flavors we should have here (USA)

http://www.msn.com/en-us/foodanddrin...b7I?li=BBnb7Kz