Parsley Potato Crisps

By
admin
 – November 24, 2009Posted in: Dehydrator Recipes, Food Processor Recipes, Salad Recipes

This recipe is a variation of the potato crisps.


    Ingredients

  • 2-3 potatoes
  • 1/2 cup of apple cider vinegar
  • 1/2 onion
  • Handful of fresh parsley
    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.
  • Add fresh parsley.
  • Mix well.
  • Spread out on teflex dehydrator sheet.
  • Place in dehydrator on 110 degrees for about 12 hours. Once crisp flip over.

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