Potato Crisps

These make great toppers for soups or salads.

Ingredients
• 2-3 potatoes
• 1/2 cup of apple cider vinegar
• 1/2 onion

Approximate serving size
• 1 big batch

Machine use
• Dehydrator and Optional: Food Processor

Directions
• Shred potatoes by hand, with food processor or mandolin.
• Soak in big bowl of apple cider vinegar overnight.
• After they’re done soaking. Drain and rinse them off in a colander.
• While the potatoes are draining, chop up the onions.
• Combine potatoes and onions in bowl.
• Mix well.
• Spread out on teflex dehydrator sheet.
• Place in dehydrator on 110 degrees for about 12 hours. Once crisp flip over.