This recipe is a variation of the potato crisps.
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Ingredients
- 2-3 potatoes
- 1/2 cup of apple cider vinegar
- 1/2 onion
- Handful of fresh parsley
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Approximate serving size
- 1 big batch
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Machine use
- Dehydrator and Optional Food Processor
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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 or dried dill.
- Mix well.
- Spread out on teflex dehydrator sheet.
- Place in dehydrator on 110 degrees for about 12 hours. Once crisp flip over.
