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For my dad’s birthday last autumn, my mom decided to get him a food dehydrator. I have never heard him talk about this odd desire to dehydrate any and everything. But apparently, it was hidden right under the surface and just needed a trigger to release it.
He became an absolute maniac with it and dehydrated everything in sight. Zucchini. Mushrooms. Pears. Bananas. He even cleared our three apples trees we have in our yard and dehydrated every single apple.
Since it’s autumn again, I can almost feel his need to start dehydrating things again. Me, on the other hand, am ready to start baking and cooking everything. During the colder months, I love to have my food a bit crispier and warmer. Because of this, I have slowly developed several absolutely delicious root chip recipes that I think all of you will love.
For those of you who make your own chips often, I understand how easy it is to get caught up in the same pattern. You fall into classic flavors and don’t venture out because the basics are the simplest and you can’t really go wrong with them. But, as I have come to realize, by doing that you are missing out on some amazing flavor combinations out there that are just as easy but completely change how your homemade chips taste.
Now there are some flavors I have stuck to, but that is simply because after trying loads of different combinations I find that there is no room for improvement with these flavors and they are just classics. Do any of you have a chip flavor that is just too perfect to touch?
This round of making chips was a little different than every other time. I really tried to think of not only the herbs I’m adding on but the original root vegetable flavors and what herbs compliment them.
Instead of sticking with one flavor across the board, I decided to use several different flavors on each vegetable.
By doing it this way, I actually had loads of room to play around with flavor combinations and it was more fun than I thought making chips could be.
They all turned out way better than I expected but in the end, I did end up mixing them all together by dumping them into one bowl. And it surprisingly was not terrible. Dill and Cinnamon together… who knew?
Since the beginning of the year, I have been growing herbs on my windowsill in wine glasses. As my roommate says, “very pinteresty” of me. I decided I should try and utilize some of this freshness to give my chips an even more flavorful taste to them.
I may have become a little over zealous with the ingredients I added but I was just so excited to have a reason to cook with my own herbs. Thus the flavor combinations exploded with a little help from my spice rack.
– All spice
I also used several different kinds of oil with my chips. But no specific oil is essential. I just so happen to have a variety lying around. Also I feel as though each oil, although subtle, has a distinctly different flavor to it. So I like to mess with what kind of oil I use a lot. That being said, if you do not have one of the odd ball oils lying around, don’t worry. You can use any oil you like and these chips will still turn out fantastic.
The core recipe for making these chips is actually incredibly simple. But there are so many different variables that you can have infinite combinations. As long as you are willing to mess around with the combinations.
What oil to use? Which spices you pick? If there are any herbs in it. What root vegetable you decide to use? How thick you cut the vegetables? Even how dense the vegetable is itself can affect the outcome. But not to worry, I will get you started with these five recipes and from there the sky is the limit!
- 1-2 medium Potatoes
- 3 fresh Dill sprigs, finely chopped
- 2 tablespoons Olive Oil
- 1 teaspoon Vinegar
- Salt to taste
- 1-2 medium Sweet Potatoes
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Cloves
- 1/2 teaspoon ground Nutmeg
- 1/2 teaspoon ground Allspice
- 2 tablespoons Avocado Oil
- 6 Carrots
- 2 tablespoons fresh Sage, finely chopped
- 1-2 teaspoon Ground Ginger
- Pinch of Salt
- 2 tablespoons Walnut Oil
- 3 Beets
- 2 tablespoons fresh Mint, finely chopped
- Pinch of Salt
- 2 tablespoons Sunflower Oil
- 1 Parsnip
- 2 tablespoon Paprika
- 1 teaspoon ground Ginger
- 1 tablespoons Sesame Seeds
- 2 tablespoons Sesame Oil
- Preheat oven to 4oo degrees Fahrenheit.
- Thinly slice up the root vegetables (1/4" or less) and pat off any excess liquid with a paper towel.
- In a small bowl, whisk together the rest of the ingredients until everything is evenly mixed together.
- In a large ziploc bag, add in the root vegetable and pour seasoning mixture into the bag until it is all in. Seal the bag and shake up so the and then mix together until all of the root vegetable you choose is coated evenly by the mixture. Allow to sit in the refrigerator and soak for at least 20 minutes before continuing.
- On a large tray spread out the root chips in a thin even layer. You may need to use more than one tray or do several sets of cooking on one. Allow to cook for 45-60 minutes or until the chips begin to brown and shrink. Remove from the oven and set aside to fully cool before enjoying.